Hodgson Mill Recipe BlogHodgson Mill Bloghttp://www.hodgsonmill.com/OurCommunity/Blog.aspxMaple & Brown Sugar Multi Grain Hot Cerealhttp://www.hodgsonmill.com/OurCommunity/Blog/TabId/354/PostId/416/maple__brown_sugar_multi_grain_hot_cereal.aspxBreakfast,Hot Cereal,Quick 30 Minutes or Less,Vegan,VegetarianWed, 25 Feb 2015 12:00:00 GMT<p><span style="font-weight: bold; letter-spacing: -0.03em; line-height: 36px; font-family: Arial, Helvetica, sans-serif; font-size: 32px; color: #333333;">
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<p style="display: inline !important;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/maple__brown_sugar_multi_grain_hot_cereal/01-Hodgson-Mill-Maple-Brown-Sugar-Multi-Grain-Hot-Cereal.jpg" /></p>
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<p>When I was younger, one of my favorite breakfasts was instant maple and brown sugar oatmeal.&nbsp; It was a quick, easy, and tasty way to start the day.&nbsp; Now that I have <em>matured</em> and am more health conscious, those packages of instant oatmeal are long gone from my morning routine.&nbsp; These days, I like to make a healthier hot breakfast using the same flavors (maple and brown sugar) combined with coconut milk, cinnamon, and <a href="http://www.hodgsonmillstore.com/en/cereals/multi-grain-cereal-with-quinoa-flax-71518-01044-001_group" target="_blank">Hodgson Mill Multi Grain Hot Cereal with Quinoa &amp; Flax</a>.&nbsp; Not only is this new version filled with whole grain goodness, it also takes less than five minutes to prepare in the microwave.&nbsp; Delicious, nutritious and quick &ndash; this is one breakfast you won&rsquo;t want to skip.&nbsp;</p>
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<img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/maple__brown_sugar_multi_grain_hot_cereal/02-Hodgson-Mill-Maple-Brown-Sugar-Multi-Grain-Hot-Cereal.jpg" /><br />
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<p>Not all multi grain cereals are created equal and <a href="http://www.hodgsonmillstore.com/en/cereals/multi-grain-cereal-with-quinoa-flax-71518-01044-001_group" target="_blank">Hodgson Mill Multi Grain Hot Cereal with Quinoa &amp; Flax</a> is one of the best.&nbsp; Each heart-healthy, all-natural serving is rich in Omega-3 Oils (450mg), protein (6g) and fiber (6g).&nbsp; Consuming whole grains as part of a healthy diet has been shown to lower the risk of heart disease and other chronic illnesses.&nbsp; Hodgson Mill makes it easy to get those benefits by having <em>multiple</em> whole grains included in one convenient, quick-cooking hot cereal.&nbsp; </p>
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<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/maple__brown_sugar_multi_grain_hot_cereal/03-Hodgson-Mill-Maple-Brown-Sugar-Multi-Grain-Hot-Cereal.jpg" /><br clear="ALL" />
In a medium, microwave-safe bowl, combine the cereal, coconut milk, water, and cinnamon.&nbsp; Microwave the mixture on high for 3 minutes and 30 seconds, stir and cook again for 30 more seconds.&nbsp; If the cereal still looks noticeably thin, microwave it for another 30 seconds.&nbsp; As the cereal cools, it will thicken up&ndash; similar to the consistency of cooked oatmeal. </p>
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<p>&nbsp;Be sure to use a bowl that has fairly high sides when preparing this recipe.&nbsp; The cereal will rise as it cooks and can potentially boil over and cause a mess in the microwave.&nbsp; Allow for at least three inches of space between the liquid and rim of the bowl to be safe.&nbsp; </p>
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<p>Also, regular milk can be used instead of coconut milk if preferred.&nbsp; I like the creaminess coconut milk adds, but it&rsquo;s not essential. </p>
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<p>Scoop the hot cereal into two bowls and top with brown sugar, maple syrup, and chopped walnuts. Drizzle each serving with coconut milk and an extra shake of cinnamon and breakfast is ready.&nbsp; </p>
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<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/maple__brown_sugar_multi_grain_hot_cereal/04-Hodgson-Mill-Maple-Brown-Sugar-Multi-Grain-Hot-Cereal.jpg" /><br />
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<p>Get your day started with a bowlful of warm, creamy Maple &amp; Brown Sugar Multi Grain Hot Cereal. &nbsp;It&rsquo;s a nutritious and delicious breakfast that&rsquo;s quick to fix and filled with the goodness of whole grains.&nbsp; Make sure you try my recipes for <a href="http://www.hodgsonmill.com/OurCommunity/Blog/TabId/354/PostId/165/blueberry-swirl-hodgson-mill-multi-grain-hot-cereal-with-milled-flaxseed-soy.aspx" target="_blank">Blueberry Swirl</a> and <a href="http://www.hodgsonmill.com/OurCommunity/Blog/TabId/354/PostId/230/multi-grain-cereal-with-dates-orange-and-cinnamon.aspx" target="_blank">Orange, Dates, and Cinnamon Multi Grain Hot Cereal</a>, too.&nbsp; Having a <em>healthy</em> instant<em> </em>breakfast has never been easier.&nbsp; Enjoy!&nbsp;<strong> &nbsp;</strong></p>
<h1 style="font-weight: bold;"><span></span>&nbsp;Maple &amp; Brown Sugar Multi Grain Hot Cereal<strong style="font-family: Arial, Helvetica, sans-serif; font-size: 26px; letter-spacing: -0.03em; line-height: 1;"></strong></h1>
<h2>Ingredients</h2>
<ul>
<li>1/2 cup <a href="http://www.hodgsonmillstore.com/en/cereals/multi-grain-cereal-with-quinoa-flax-71518-01044-001_group" target="_blank">Hodgson Mill Multi Grain Cereal with Quinoa &amp; Flax</a></li>
<li>1/2 cup water</li>
<li>1 cup canned light coconut milk (plus more for serving)</li>
<li>1/4 tsp. ground cinnamon (plus more for serving)</li>
<li>2 tsp. brown sugar</li>
<li>2 Tbsp. pure maple syrup</li>
<li>2 Tbsp. walnuts, coarsely chopped</li>
</ul>
<h2>Instructions</h2>
In a medium, microwave-safe bowl, combine the cereal, coconut milk, water, and cinnamon. Microwave the mixture on high for 3 minutes and 30 seconds, stir and cook again for 30 more seconds. If the cereal still looks noticeably thin, microwave it for another 30 seconds. As the cereal cools, it will thicken up&ndash; similar to the consistency of cooked oatmeal. <br />
Be sure to use a bowl that has fairly high sides when preparing this recipe. The cereal will rise as it cooks and can potentially boil over and cause a mess in the microwave. Allow for at least three inches of space between the liquid and rim of the bowl to be safe. <br />
Also, regular milk can be used instead of coconut milk if preferred. I like the creaminess coconut milk adds, but it&rsquo;s not essential. <br />
Scoop the hot cereal into two bowls and top with brown sugar, maple syrup, and chopped walnuts. Drizzle each serving with coconut milk and an extra shake of cinnamon and breakfast is ready.
<h2>Servings</h2>
2<hr />
<p>Original Recipe by Holly</p>
<p><em>You can find Maple &amp; Brown Sugar Multi Grain Hot Cereal and other recipes from Hodgson Mill by <a href="http://www.hodgsonmill.com/OurRecipes/RecipeList.aspx">visiting the Recipes page</a>.</em></p>416Hearty Tomato Soup with Bulgur, Feta and Rosemaryhttp://www.hodgsonmill.com/OurCommunity/Blog/TabId/354/PostId/413/hearty_tomato_soup_with_bulgur_feta_and_rosemary.aspxMain Dish,Side Dish,Soup,VegetarianWed, 21 Jan 2015 12:00:00 GMT<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/hearty_tomato_soup_with_bulgur_feta_and_rosemary/01-Hodgson-Mill-Hearty-Tomato-Soup-Bulgur-Feta-Rosemary.jpg" /></p>
<p>Cold winter evenings call for a hot bowl of soup, and I have a great one to share with you.&nbsp; Hearty Tomato Soup with Bulgur, Feta and Rosemary is quick to fix, filled with the robust flavors of fire-roasted tomatoes, onion, garlic, feta cheese and rosemary, and includes a healthy serving of whole grains from <a href="http://www.hodgsonmillstore.com/en/cereals/bulgur-wheat-71518-02422-001_group" target="_blank">Hodgson Mill Bulgur Wheat</a>. </p>
<p> </p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/hearty_tomato_soup_with_bulgur_feta_and_rosemary/02-Hodgson-Mill-Hearty-Tomato-Soup-Bulgur-Feta-Rosemary.jpg" /></p>
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<p>&nbsp;I&rsquo;ve used bulgur in many recipes, but this is the first time I&rsquo;ve had it in soup, and I love it! The texture is similar to barley but doesn&rsquo;t take as long to cook and it maintains a nice bite (not swelling and softening) even after being refrigerated.&nbsp; Bulgur also helps thicken the soup and it adds fiber and protein, so this dish is both filling and satisfying.&nbsp; </p>
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<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/hearty_tomato_soup_with_bulgur_feta_and_rosemary/03-Hodgson-Mill-Hearty-Tomato-Soup-Bulgur-Feta-Rosemary.jpg" /></p>
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<p>First, place the tomatoes in a food processor and pulse a few times until they become a coarse puree.&nbsp; Set aside.</p>
<p> </p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/hearty_tomato_soup_with_bulgur_feta_and_rosemary/04-Hodgson-Mill-Hearty-Tomato-Soup-Bulgur-Feta-Rosemary.jpg" /></p>
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<p>Next, heat the olive oil in a large pot and saut&eacute; the onion and salt until the onion is tender, 7 to 9 minutes.&nbsp; </p>
<p> </p>
<p>Red onions are preferable (they&rsquo;re sweet and mild in flavor), but yellow onions will work as well.&nbsp; </p>
<p> </p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/hearty_tomato_soup_with_bulgur_feta_and_rosemary/05-Hodgson-Mill-Hearty-Tomato-Soup-Bulgur-Feta-Rosemary.jpg" /></p>
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<p>Add the garlic and cook for a minute longer. </p>
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<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/hearty_tomato_soup_with_bulgur_feta_and_rosemary/06-Hodgson-Mill-Hearty-Tomato-Soup-Bulgur-Feta-Rosemary.jpg" /></p>
<p> </p>
<p>Add the pureed tomatoes, tomato paste, and sugar to the pot and bring to a simmer.&nbsp; Frequently stirring, cook the tomato mixture for 10 minutes or until the soup has slightly reduced and thickened a bit.&nbsp; </p>
<p> </p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/hearty_tomato_soup_with_bulgur_feta_and_rosemary/07-Hodgson-Mill-Hearty-Tomato-Soup-Bulgur-Feta-Rosemary.jpg" /></p>
<p> </p>
<p>Add the bulgur, chicken broth and water to the pot and bring to a boil.&nbsp; Reduce the heat, cover and simmer for 20 minutes.&nbsp; Stir in the rosemary and cook for 10 minutes more or until the bulgur is tender.&nbsp;&nbsp; Add salt and pepper to taste. </p>
<p> </p>
<p>Ladle hot soup into bowls and top with crumbled feta cheese.&nbsp; Garnish with additional chopped rosemary if desired.&nbsp; </p>
<p> </p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/hearty_tomato_soup_with_bulgur_feta_and_rosemary/08-Hodgson-Mill-Hearty-Tomato-Soup-Bulgur-Feta-Rosemary.jpg" /></p>
<p> </p>
<p>Take comfort from the cold with a big bowl of Hearty Tomato Soup with Bulgur, Feta and Rosemary.&nbsp; Smoky fire-roasted tomatoes, creamy feta cheese, fresh rosemary, onions, garlic and nutritious <a href="http://www.hodgsonmillstore.com/en/cereals/bulgur-wheat-71518-02422-001_group" target="_blank">Hodgson Mill Bulgur Wheat</a> come together in a flavor-packed soup that&rsquo;s sure to warm you from the inside out.&nbsp; Add Hearty Tomato Soup with Bulgur, Feta and Rosemary to your winter line-up. &nbsp;It&rsquo;s simple, satisfying and oh-so-delicious!&nbsp; Enjoy! &nbsp;</p>
<h1>Hearty Tomato Soup with Bulgur, Feta and Rosemary</h1>
<p>Ingredients</p>
<ul>
<li>1 28-oz can fire-roasted diced tomatoes, such as Muir Glen</li>
<li>2 Tbsp. olive oil</li>
<li>2 cups red onion, finely diced</li>
<li> pinch of salt</li>
<li>1 1/2 Tbsp. garlic, minced</li>
<li>2 Tbsp. tomato paste</li>
<li>3/4 tsp. granulated sugar</li>
<li>1/2 cup <a href="http://www.hodgsonmillstore.com/en/Cereals/Bulgur-Wheat-with-Soy-Grits/71518-02422-001_Group.aspx" target="_blank">Hodgson Mill Bulgur Wheat</a></li>
<li>1 14.5-oz can chicken broth</li>
<li>3 1/2 cups water</li>
<li>3 Tbsp. fresh rosemary, chopped</li>
<li> salt and pepper to taste</li>
<li>3/4 cup feta cheese, crumbled</li>
</ul>
<h2>Instructions</h2>
<p>Place the tomatoes in a food processor and pulse a few times until they become a coarse puree.&nbsp; Set aside. Heat the olive oil in a large pot and saut&eacute; the onion and salt until the onion is tender, 7 to 9 minutes.&nbsp; Add the garlic and cook for a minute longer. Add the pureed tomatoes, tomato paste, and sugar to the pot and bring to a simmer.&nbsp; Frequently stirring, cook the tomato mixture for 10 minutes or until the soup has slightly reduced and thickened a bit.&nbsp; Add the bulgur, chicken broth and water to the pot and bring to a boil.&nbsp; Reduce the heat, cover and simmer for 20 minutes.&nbsp; Stir in the rosemary and cook for 10 minutes more or until the bulgur is tender.&nbsp;&nbsp; Add salt and pepper to taste. </p>
<p>Ladle hot soup into bowls and top with crumbled feta cheese.&nbsp; Garnish with additional chopped rosemary if desired.&nbsp; </p>
<p>Adapted from the <a href="http://www.nytimes.com/2013/03/05/health/winter-tomato-soup-with-bulgur-recipes-for-health.html?_r=0">New York Times</a></p>
<h2>Servings</h2>
Makes 6 to 8 servings<hr />
<p><em>You can find Hearty Tomato Soup with Bulgur, Feta and Rosemary and other recipes from Hodgson Mill by <a href="http://www.hodgsonmill.com/OurRecipes/RecipeList.aspx">visiting the Recipes page</a>.</em></p>413Maple Buckwheat Shortbread with Cranberries, Ginger and Walnutshttp://www.hodgsonmill.com/OurCommunity/Blog/TabId/354/PostId/412/maple_buckwheat_shortbread_with_cranberries_ginger_and_walnuts.aspxCookies and Bars,Dessert,Gluten Free,VegetarianWed, 14 Jan 2015 11:30:00 GMT<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/maple_buckwheat_shortbread_with_cranberries_ginger_and_walnuts/01-Hodgson-Mill-Maple-Buckwheat-Shortbread-with-Cranberries-Ginger%20and%20Walnuts.jpg" /></p>
<p>January is one of my favorite months; not because of the weather (it&rsquo;s much too cold!), but because the pace is slower and more relaxed than the hustle and bustle of November and December.&nbsp; No parties.&nbsp; No shopping.&nbsp; No holiday prep work.&nbsp; Just plenty of time to sit back, enjoy a good book, drink hot tea and of course, nibble on a few cookies.&nbsp; Maple Buckwheat Shortbread with Cranberries, Ginger and Walnuts<strong> </strong>are perfect January cookies.&nbsp; Chock-full of tart dried cranberries, sweet, spicy crystallized ginger and toasted walnuts, these rich, buttery shortbread cookies have a sophisticated taste that&rsquo;s sure to please.&nbsp; I can guarantee they&rsquo;re what you&rsquo;ll want to reach for on a lazy winter afternoon.</p>
<p> </p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/maple_buckwheat_shortbread_with_cranberries_ginger_and_walnuts/02-Hodgson-Mill-Maple-Buckwheat-Shortbread-with-Cranberries-Ginger%20and%20Walnuts.jpg" /></p>
<p> </p>
<p><a href="http://www.hodgsonmillstore.com/en/all-natural-flour/buckwheat-flour-71518-02013-001_group" target="_blank">Hodgson Mill Buckwheat Flour</a> has a distinct, earthy flavor that works well as the basis for this recipe.&nbsp; I like how it enhances the other ingredients (especially the maple and ginger) as well as adding fiber, calcium, protein and a lovely dark color to these cookies. &nbsp;</p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/maple_buckwheat_shortbread_with_cranberries_ginger_and_walnuts/03-Hodgson-Mill-Maple-Buckwheat-Shortbread-with-Cranberries-Ginger%20and%20Walnuts.jpg" /></p>
<p> </p>
<p>Begin by beating the butter, maple syrup and vanilla extract with an electric mixer in a large bowl until smooth. </p>
<p> </p>
<p>*Note* I used European butter in my cookies because it has a high butterfat content that works particularly well in butter-centered recipes like shortbread.&nbsp; Standard, grocery store (American) butter will be fine to use, but if you happen to have some European butter (like Plugra<span style="font-size: 8pt;">&reg; </span>or Kerrygold<span style="font-size: 8pt;">&reg;</span>) on hand, give it a try.&nbsp; You&rsquo;ll love how it adds a more pronounced buttery flavor to these cookies.&nbsp; </p>
<p> </p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/maple_buckwheat_shortbread_with_cranberries_ginger_and_walnuts/04-Hodgson-Mill-Maple-Buckwheat-Shortbread-with-Cranberries-Ginger%20and%20Walnuts.jpg" /></p>
<p> </p>
<p>Next, add the buckwheat flour, salt and cinnamon to the bowl and mix until well combined.&nbsp; </p>
<p> </p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/maple_buckwheat_shortbread_with_cranberries_ginger_and_walnuts/05-Hodgson-Mill-Maple-Buckwheat-Shortbread-with-Cranberries-Ginger%20and%20Walnuts.jpg" /></p>
<p> </p>
<p>Next, fold in the cranberries, ginger and walnuts.&nbsp; </p>
<p> </p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/maple_buckwheat_shortbread_with_cranberries_ginger_and_walnuts/06-Hodgson-Mill-Maple-Buckwheat-Shortbread-with-Cranberries-Ginger%20and%20Walnuts.jpg" /></p>
<p> </p>
<p>Scoop the dough out onto a large piece of plastic wrap and using the plastic as a guide, press and smooth the dough into a 12-inch long log.&nbsp; Place the wrapped dough in the refrigerator to chill for at least an hour and up to a day.&nbsp; </p>
<p> </p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/maple_buckwheat_shortbread_with_cranberries_ginger_and_walnuts/07-Hodgson-Mill-Maple-Buckwheat-Shortbread-with-Cranberries-Ginger%20and%20Walnuts.jpg" /></p>
<p> </p>
<p>Unwrap the chilled dough and place it on a piece of wax paper that has been sprinkled with turbinado sugar. Roll the dough into the sugar, slightly pressing it in to form a sugary crust.&nbsp; I like the added crunch of the turbinado sugar, but this step can be skipped if preferred. </p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/maple_buckwheat_shortbread_with_cranberries_ginger_and_walnuts/08-Hodgson-Mill-Maple-Buckwheat-Shortbread-with-Cranberries-Ginger%20and%20Walnuts.jpg" /></p>
<p> </p>
<p>Slice the log into &frac14;-inch thick rounds and place them an inch apart on a lined baking sheet.&nbsp; Bake in a 350&deg;F oven for 12 to 15 minutes or until the edges begin to brown.&nbsp; These cookies smell <em>fantastic</em> as they bake. Your oven timer won&rsquo;t go off soon enough.&nbsp; </p>
<p> </p>
<p>&nbsp;Let the cookies cool for a few minutes on the baking sheet and then transfer to a wire rack to completely cool. &nbsp;</p>
<p> </p>
<p><img alt="" src="http://www.hodgsonmill.com/Portals/7/HodgsonMills/Recipes/Photos/maple_buckwheat_shortbread_with_cranberries_ginger_and_walnuts/09-Hodgson-Mill-Maple-Buckwheat-Shortbread-with-Cranberries-Ginger%20and%20Walnuts.jpg" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px; font-style: normal; font-variant: normal; line-height: 18px;" /></p>
<p> </p>
<p>Maple Buckwheat Shortbread with Cranberries, Ginger and Walnuts are everything I look for in an after-the-holiday's cookie.&nbsp; They&rsquo;re sweet, a bit spicy and intensely flavorful; tasty little treats without a lot of fuss.&nbsp; And, if you find yourself wanting to create more delicious things with <a href="http://www.hodgsonmillstore.com/en/all-natural-flour/buckwheat-flour-71518-02013-001_group" target="_blank">Hodgson Mill Buckwheat Flour</a>, be sure to take a look at the other recipes on our blog featuring this uniquely flavored, high-quality flour.&nbsp; <a href="http://www.hodgsonmill.com/OurCommunity/Blog/TabId/354/PostId/315/buckwheatalmond_citrus_sables.aspx" target="_blank">Buckwheat&ndash;Almond Citrus Sables</a> and <a href="http://www.hodgsonmill.com/OurCommunity/Blog/TabId/354/PostId/358/banana_buckwheat_muffins_with_dark_chocolate_walnuts_and_cacao_nibs.aspx" target="_blank">Banana Buckwheat Muffins with Dark Chocolate, Walnuts and Cacao Nibs</a> are some of our favorites. </p>
<p> </p>
<p>Let January be your month to unwind and recharge and of course, snack on delicious cookies like Maple Buckwheat Shortbread with Cranberries, Ginger and Walnuts all the while.&nbsp; I know I will.&nbsp; Enjoy!&nbsp;</p>
<h1>Maple Buckwheat Shortbread with Cranberries, Ginger and Walnuts</h1>
<h2>Ingredients</h2>
<ul>
<li>1/2 cup unsalted butter softened (preferably European)</li>
<li>1/4 cup real maple syrup (not artificial pancake syrup)</li>
<li>1 tsp. vanilla extract</li>
<li>1 cup <a href="http://www.hodgsonmillstore.com/en/All-Natural-Flour/-Buckwheat-Flour/71518-02013-001_Group.aspx" target="_blank">Hodgson Mill Buckwheat Flour</a></li>
<li>1/2 tsp. sea salt</li>
<li>1/2 tsp. ground cinnamon</li>
<li>1/2 cup dried cranberries coarsely chopped</li>
<li>1/4 cup crystallized ginger diced</li>
<li>3/4 cup toasted walnuts coarsely chopped</li>
<li>3 Tbsp. turbinado sugar</li>
</ul>
<h2>Instructions</h2>
<p>Beat the butter, maple syrup and vanilla extract with an electric mixer in a large bowl until smooth. Add the buckwheat flour, salt and cinnamon to the bowl and mix until well combined.&nbsp; Next, fold in the cranberries, ginger and walnuts.&nbsp; Scoop the dough out onto a large piece of plastic wrap and using the plastic as a guide, press and smooth the dough into a 12-inch long log.&nbsp; Place the wrapped dough in the refrigerator to chill for at least an hour and up to a day.&nbsp; Unwrap the chilled dough and place it on a piece of wax paper that has been sprinkled with turbinado sugar. Roll the dough into the sugar, slightly pressing it in to form a sugary crust.&nbsp; Slice the log into &frac14;-inch thick rounds and place them an inch apart on a lined baking sheet.&nbsp; Bake in a 350&deg;F oven for 12 to 15 minutes or until the edges begin to brown. Let the cookies cool for a few minutes on the baking sheet and then transfer to a wire rack to completely cool.&nbsp; Cookies can be kept in an airtight container for up to 5 days. </p>
<p>Recipe inspired from <a href="http://smile.amazon.com/Gluten-Free-Vegan-Holidays-Celebrating-Satisfying-ebook/dp/B005TJNL6W/ref=sr_1_3?ie=UTF8&amp;qid=1420838760&amp;sr=8-3&amp;keywords=katzinger" style="font-family: inherit;" target="_blank">Gluten-Free and Vegan Holidays</a>, by Jennifer Katzinger</p>
<h2>Servings</h2>
Makes approximately 2 dozen cookies<hr />
<p><em>You can find Maple Buckwheat Shortbread with Cranberries, Ginger and Walnuts and other recipes from Hodgson Mill by <a href="http://www.hodgsonmill.com/OurRecipes/RecipeList.aspx">visiting the Recipes page</a>.</em></p>412Streusel-Topped Baked Banana Oatmealhttp://www.hodgsonmill.com/OurCommunity/Blog/TabId/354/PostId/411/streuseltopped_baked_banana_oatmeal.aspxBreakfast,Hot Cereal,Quick 30 Minutes or Less,VegetarianWed, 07 Jan 2015 11:30:00 GMT<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/streuseltopped_baked_banana_oatmeal/01-Hodgson-Mill-Streusel-Topped-Baked-Banana-Oatmeal.jpg" /></p>
<p>Let me introduce you to my family&rsquo;s new favorite breakfast &ndash; Streusel-Topped Baked Banana Oatmeal.&nbsp; Heart-healthy <a href="http://www.hodgsonmillstore.com/en/gluten-free/gluten-free-thick-cut-rolled-oats-71518-02185-001_group" target="_blank">Hodgson Mill Thick Cut Rolled Oats</a> are cooked with bananas, brown sugar, milk, and vanilla and then topped with a layer of buttery flax, chia seed and walnut streusel.&nbsp; After about 10 minutes in the oven, the topping becomes a golden-brown, crunchy &nbsp;delight; much like the best part of a bakery-style banana muffin.&nbsp; I&rsquo;ve made this oatmeal three times this week and my kids can&rsquo;t get enough.&nbsp; It&rsquo;s quick, easy and so good!</p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/streuseltopped_baked_banana_oatmeal/02-Hodgson-Mill-Streusel-Topped-Baked-Banana-Oatmeal.jpg" /></p>
<p>Begin by bringing the milk, sugar, vanilla and pinch of salt to a boil in a large saucepan over medium-high heat.&nbsp; Add the oats, turn the heat down to low and simmer for about 3 minutes or until the oatmeal begins to thicken.&nbsp; </p>
<p>Oats may not seem as trendy as other whole grains these days, but<em> </em>it&rsquo;s important to remember that the humble oat is healthy for you, too.&nbsp; <a href="http://www.hodgsonmillstore.com/en/gluten-free/gluten-free-thick-cut-rolled-oats-71518-02185-001_group" target="_blank">Hodgson Mill Thick Cut Rolled Oats</a> are high in protein and fiber and are certified gluten-free, so they&rsquo;re a great way for just about anyone to get a serving of healthy whole grains. &nbsp;Plus, research shows that including oats in your diet can help lower cholesterol, help improve immune system defenses and even help reduce the risk of type 2 diabetes.&nbsp; There&rsquo;s a lot to love about oats.&nbsp; </p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/streuseltopped_baked_banana_oatmeal/03-Hodgson-Mill-Streusel-Topped-Baked-Banana-Oatmeal.jpg" /></p>
<p>Once the oats have started to thicken (not all of the milk will be absorbed) remove the pan from the heat and stir in the diced banana.&nbsp; Cover and set aside. </p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/streuseltopped_baked_banana_oatmeal/04-Hodgson-Mill-Streusel-Topped-Baked-Banana-Oatmeal.jpg" /></p>
<p>In a small bowl, combine the brown sugar, flour, Flax Chia Blend and cinnamon.&nbsp; Mix well. </p>
<p>Streusel toppings are the perfect place to work in healthy ingredients, like <a href="http://www.hodgsonmillstore.com/en/gluten-free/flax-chia-blend-12-oz--71518-01010-001_group" target="_blank">Hodgson Mill Flax Chia Blend</a>, because they go relatively unnoticed mixed in with the butter and brown sugar.&nbsp; With just one tablespoon of the Flax Chia Blend, nutrient-rich Omega-3 oils, iron, protein, fiber and vitamins are included in each bite of this delicious oatmeal.&nbsp; And, if you want to go a step further, try subbing <a href="http://www.hodgsonmillstore.com/en/all-natural-flour/whole-wheat-pastry-flour-71518-05038-001_group" target="_blank">Hodgson Mill Whole Wheat Pastry Flour</a> or <a href="http://www.hodgsonmillstore.com/en/all-natural-flour/whole-wheat-flour-71518-05005-001_group" target="_blank">Hodgson Mill Whole Wheat Flour</a> for the all-purpose in this topping.&nbsp; It&rsquo;s an easy way to get additional whole grains on your plate.&nbsp; </p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/streuseltopped_baked_banana_oatmeal/05-Hodgson-Mill-Streusel-Topped-Baked-Banana-Oatmeal.jpg" /></p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/streuseltopped_baked_banana_oatmeal/06-Hodgson-Mill-Streusel-Topped-Baked-Banana-Oatmeal.jpg" /></p>
<p>Add the butter and using a pastry blender, two forks or your fingers, cut the butter into the sugar mixture until it resembles coarse, pea-sized crumbs.&nbsp; Stir in the walnuts and set aside.</p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/streuseltopped_baked_banana_oatmeal/07-Hodgson-Mill-Streusel-Topped-Baked-Banana-Oatmeal.jpg" /></p>
<p>Spoon the cooked oatmeal into an 8x8-inch buttered baking pan.&nbsp; Sprinkle the butter/sugar streusel over the top of the oatmeal and bake in a 400&deg;F oven for 10 to 15 minutes or until the topping is golden brown.&nbsp; </p>
<p>If your family isn&rsquo;t awake by now, they will be soon.&nbsp; The scent of this warm banana muffin-like oatmeal will rouse even the deepest sleeper out from under her covers for breakfast.&nbsp; </p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/streuseltopped_baked_banana_oatmeal/08-Hodgson-Mill-Streusel-Topped-Baked-Banana-Oatmeal.jpg" /></p>
<p>Remove the oatmeal from the oven and set it aside to cool for a few minutes. &nbsp;Scoop the warm oatmeal into individual bowls and top with milk, if desired.&nbsp; </p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/streuseltopped_baked_banana_oatmeal/09-Hodgson-Mill-Streusel-Topped-Baked-Banana-Oatmeal.jpg" /></p>
<p>Oatmeal is one of our favorite ways to warm up on cold winter mornings and Streusel-Topped Baked Banana Oatmeal sure hits the spot.&nbsp; It&rsquo;s quick, easy and filled with healthy ingredients, like <a href="http://www.hodgsonmillstore.com/en/gluten-free/gluten-free-thick-cut-rolled-oats-71518-02185-001_group" target="_blank">Hodgson Mill Thick Cut Rolled Oats</a> and <a href="http://www.hodgsonmillstore.com/en/gluten-free/flax-chia-blend-12-oz--71518-01010-001_group" target="_blank">Hodgson Mill Flax Chia Blend</a>. &nbsp;If you love banana muffins and are looking for the next best way to enjoy oatmeal, be sure to add Streusel-Topped Baked Banana Oatmeal to your breakfast plans.&nbsp; And if bananas aren&rsquo;t your favorite fruit, try adding fresh blueberries, dried cranberries or even a handful of chocolate chips to these oats.&nbsp; No matter what you choose, this recipe is a winner.&nbsp; Enjoy!&nbsp;</p>
<h1>Streusel-Topped Baked Banana Oatmeal</h1>
<h2>Ingredients</h2>
<ul>
<li>1 3/4 cups milk</li>
<li>2 Tbsp. brown sugar</li>
<li>1/4 tsp. vanilla extract</li>
<li> pinch of salt</li>
<li>1 1/2 cups <a href="http://www.hodgsonmillstore.com/en/gluten-free/gluten-free-thick-rolled-oats-118-oz--71518-02185-001_group" target="_blank">Hodgson Mill Gluten Free Thick Cut Rolled Oats</a></li>
<li>1 medium banana, diced</li>
</ul>
<h2>Streusel Topping</h2>
<ul>
<li>3 Tbsp. brown sugar</li>
<li>1/3 cup <a href="http://www.hodgsonmillstore.com/en/All-Natural-Flour/White-Flour-Unbleached/71518-05009-001_Group.aspx" target="_blank">Hodgson Mill Naturally White Flour</a></li>
<li>1 Tbsp. <a href="http://www.hodgsonmillstore.com/en/gluten-free/flax-chia-blend-112-oz--71518-01010-001_group" target="_blank">Hodgson Mill Flax Chia Blend</a></li>
<li>1/8 tsp. ground cinnamon</li>
<li>3 1/2 Tbsp. unsalted butter, chilled from refrigerator and diced</li>
<li>1/3 cup walnuts, coarsely chopped</li>
</ul>
<h2>Instructions</h2>
Bring the milk, sugar, vanilla and pinch of salt to a boil in a large saucepan over medium-high heat. Add the oats, turn the heat down to low and simmer for about 3 minutes or until the oatmeal begins to thicken. Once thickened (not all of the milk will be absorbed) remove the pan from the heat and stir in the diced banana. Cover and set aside.&nbsp;
<div>&nbsp;&nbsp;
<p>In a small bowl, combine the brown sugar, flour, Flax Chia Blend and cinnamon. Mix well. Add the butter and using a pastry blender, two forks or your fingers, cut the butter into the sugar mixture until it resembles coarse, pea-sized crumbs. Stir in the walnuts and set aside.</p>
<p>Spoon the cooked oatmeal into an 8x8-inch buttered baking pan. Sprinkle the butter/sugar streusel over the top of the oatmeal and bake in a 400&deg;F oven for 10 to 15 minutes or until the topping is golden brown. Remove the oatmeal from the oven and set it aside to cool for a few minutes. Scoop the warm oatmeal into individual bowls and top with milk, if desired.
</p>
<p>Notes:&nbsp;<a href="http://www.hodgsonmillstore.com/en/all-natural-flour/whole-wheat-pastry-flour-71518-05038-001_group" target="_blank">Hodgson Mill Whole Wheat Pastry Flour</a> or <a href="http://www.hodgsonmillstore.com/en/all-natural-flour/whole-wheat-flour-71518-05005-001_group" target="_blank">Whole Wheat Flour</a> can be substituted for the Naturally White Flour if preferred.</p>
<h2>Servings</h2>
Makes 4 to 6 servings<hr />
<p>Original recipe by Holly</p>
<p><em>You can find Streusel-Topped Baked Banana Oatmeal and other recipes from Hodgson Mill by <a href="http://www.hodgsonmill.com/OurRecipes/RecipeList.aspx">visiting the Recipes page</a>.</em></p>
<br />
</div>411Gluten Free Cannoli Biteshttp://www.hodgsonmill.com/OurCommunity/Blog/TabId/354/PostId/410/gluten_free_cannoli_bites.aspxDessert,Gluten Free,Holidays,VegetarianTue, 23 Dec 2014 21:30:32 GMT<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/gluten_free_cannoli_bites/01-Hodgson-Mill-Gluten-Free-Cannoli-Bites.jpg" /></p>
<p>Our extended family is blessed to include some wonderful Italians (the rest of us are all good German stock, so we appreciate the variety), and one of our Christmas traditions is to have a big spaghetti dinner together on Christmas day. A huge pot of spaghetti, another of homemade tomato sauce (my uncle always made it from his garden tomatoes), salad galore, and then peppermint ice cream, coffee, cookies, and crispy, creamy cannoli for dessert &ndash; yum! Is it any wonder I associate cannoli with Christmas?</p>
<p> </p>
<p>&nbsp;To bring some Christmas cheer to everyone in the family who has decided to go gluten free, I adapted this recipe and made with <a href="http://www.hodgsonmillstore.com/en/gluten-free-multi-purpose-baking-mix-71518-02100-001_group?cc=w_mixes">Hodgson Mill Gluten Free Multi Purpose Baking Mix</a>. I also baked the cannoli cups (since I don&rsquo;t deep fry anything in my kitchen unless someone else is going to clean it.) They&rsquo;re light, crispy, and a perfect two-bite size. I like a traditional ricotta filling, lightly spiced and just sweet enough. Ready to try it?</p>
<p> </p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/gluten_free_cannoli_bites/02-Hodgson-Mill-Gluten-Free-Cannoli-Bites.jpg" /></p>
<p> </p>
<p>It starts with a light mixture of the dry ingredients &ndash; <a href="http://www.hodgsonmillstore.com/en/gluten-free-multi-purpose-baking-mix-71518-02100-001_group?cc=w_mixes">Hodgson Mill Gluten Free Multi Purpose Baking Mix</a>, which is my go-to gluten free baking flour, sugar and salt.</p>
<p> </p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/gluten_free_cannoli_bites/03-Hodgson-Mill-Gluten-Free-Cannoli-Bites.jpg" /></p>
<p> </p>
<p>Add melted butter and mix until crumbly and sandy, and then add beaten egg whites and mix it up again.</p>
<p> </p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/gluten_free_cannoli_bites/04-Hodgson-Mill-Gluten-Free-Cannoli-Bites.jpg" /></p>
<p> </p>
<p>Then, a little grape juice and white wine vinegar and mix until the dough starts to stick together. Start with the minimum amount and add more a little at a time if it still seems crumbly and unable to stick together.</p>
<p> </p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/gluten_free_cannoli_bites/05-Hodgson-Mill-Gluten-Free-Cannoli-Bites.jpg" /></p>
<p> </p>
<p>You can test by pinching a small amount, and seeing if it sticks together.</p>
<p> </p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/gluten_free_cannoli_bites/06-Hodgson-Mill-Gluten-Free-Cannoli-Bites.jpg" /></p>
<p> </p>
<p>Divide the dough in half, wrap it up and refrigerate for at least 30 minutes, and up to 2 days. So handy to be able to postpone, in the busy holiday season!</p>
<p> </p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/gluten_free_cannoli_bites/07-Hodgson-Mill-Gluten-Free-Cannoli-Bites.jpg" /></p>
<p> </p>
<p>Meanwhile, I like to mix up the cannoli filling. Mix together whole milk ricotta, spices, lemon zest, and powdered sugar (I use the minimum amount listed, but you can add a few extra Tablespoons if you like a sweeter filling.)</p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/gluten_free_cannoli_bites/08-Hodgson-Mill-Gluten-Free-Cannoli-Bites.jpg" /></p>
<p> </p>
<p>Whip up the heavy cream until fluffy and light, with soft peaks. Then fold the two together, cover, and refrigerate until the cannoli cups are ready.</p>
<p> </p>
<p><img alt="" src="http://www.hodgsonmill.com/Portals/7/HodgsonMills/Recipes/Photos/gluten_free_cannoli_bites/09-Hodgson-Mill-Gluten-Free-Cannoli-Bites.jpg" /></p>
<p> </p>
<p>Take your chilled dough and roll it out on a smooth surface lightly dusted with some extra <a href="http://www.hodgsonmillstore.com/en/gluten-free-multi-purpose-baking-mix-71518-02100-001_group?cc=w_mixes" target="_blank">Hodgson Mill Gluten Free Multi Purpose Baking Mix</a>.&nbsp; I let it warm up for a little bit, or I found that it will crack. Once you have the right temperature, it&rsquo;s really smooth and velvety; I think it&rsquo;s a fun dough to work with! And since there's no gluten, the 2nd or 3rd batch you roll it is just as tender and delicate as the first.</p>
<p> </p>
<p>&nbsp;<img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/gluten_free_cannoli_bites/10-Hodgson-Mill-Gluten-Free-Cannoli-Bites.jpg" /></p>
<p> </p>
<p>Transfer the rounds to a mini muffin tin sprayed with cooking spray (mine was a coconut oil spray and it worked very well). Press the round evenly down into the sides and bottoms of the cups. Try to keep the tops even, but don&rsquo;t worry &ndash; if you're like me, you&rsquo;ll just dip them in chocolate anyway. Spray the finished rounds in the cups with an even coating of cooking spray--that helps make it all crisp!</p>
<p> </p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/gluten_free_cannoli_bites/11-Hodgson-Mill-Gluten-Free-Cannoli-Bites.jpg" /></p>
<p> </p>
<p>Bake until golden brown and crispy, then transfer to a wire cooling rack. They're slightly delicate when warm, but I didn't have too much trouble. No broken ones for me to try this time. :)</p>
<p> </p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/gluten_free_cannoli_bites/12-Hodgson-Mill-Gluten-Free-Cannoli-Bites.jpg" /></p>
<p> </p>
<p>When they&rsquo;re completely cool, melt some chocolate chips and dip the tops.&nbsp; (To melt the chocolate, I used the microwave, heating 15 seconds at a time and stirring between, until melted. You can use a double boiler if you like.) Dip the warm chocolate-covered tops in a coating, like chopped pistachios, for an extra color and flavor kick. Let the chocolate set, and store these prepared cannoli cups in an airtight container for up to 3-4 days. Don&rsquo;t fill them until you&rsquo;re ready to serve!</p>
<p> </p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/gluten_free_cannoli_bites/13-Hodgson-Mill-Gluten-Free-Cannoli-Bites.jpg" /></p>
<p> </p>
<p>When you are ready to serve, spoon or pipe in the ricotta filling, and sprinkle with chocolate chips, pistachios, and powdered sugar. My Great Aunt Katherine used to finish her cannoli with candied cherries, which would make a great Christmas-y color palette with the pistachios. These little bites are light and crispy, creamy, and sweetly spiced, and I bet they won&rsquo;t last long at your house. Have a very merry Christmas--Italian, German, or otherwise!</p>
<p>&nbsp;</p>
<h1>Gluten Free Cannoli Bites</h1>
<h2>Ingredients</h2>
<ul>
<li>2 cups <a href="http://www.hodgsonmillstore.com/en/Gluten-Free/Gluten-Free-Multi-Purpose-Baking-Mix/71518-02100-001_Group.aspx" target="_blank">Hodgson Mill Gluten-Free Multipurpose Baking Mix</a></li>
<li>3 Tbsp. granulated sugar</li>
<li>1/2 tsp. salt</li>
<li>1/4 cup unsalted butter melted</li>
<li>2 large egg whites</li>
<li>2-3 Tbsp. grape juice or apple juice, or white wine</li>
<li>2-3 tsp. white wine vinegar</li>
<li>1/2 tsp. vanilla</li>
<li> cooking spray (I used coconut oil, but any vegetable oil will work)</li>
<li>1/4 - 1/2 cup small semi-sweet chocolate chips for melting (optional)</li>
<li>1/2 - 1/2 cup chopped pistachios for garnish (optional)</li>
<li>2 cups Ricotta cheese preferably whole milk</li>
<li>1/4 - 1/3 cup powdered sugar</li>
<li>1 tsp. ground cinnamon</li>
<li>1/4 tsp. allspice</li>
<li>1 Tbsp. fresh lemon zest</li>
<li>1/4 cup heavy cream</li>
<li>1/4 cup small semi-sweet chocolate chips and/or chopped pistachios, for sprinkling</li>
<li> powdered sugar for dusting</li>
</ul>
<h2>Instructions</h2>
<p>Stir together &nbsp;Gluten Free Multi Purpose Baking Mix, sugar, and salt in a large bowl. Pour in melted butter and mix until crumbly. Add egg white and mix again until blended. Pour in juice and vinegar and stir until mixture begins to come together in a ball. (Pinch a piece between your fingers to see if it sticks together.) Add more juice and vinegar a little at a time if your dough needs a little more moisture to stick. Divide dough into two pieces, wrap, and refrigerate at least 30 minutes, up to 2 days. Preheat oven to 400&deg;F during last 15-20 minutes of refrigeration. &nbsp;You may prepare filling (below) during refrigeration.</p>
<p>Spray a mini muffin tin generously with cooking spray. Then, roll one dough out on a surface lightly dusted with extra Gluten Free Multi Purpose Baking Mix. Roll very thin; about <span>⅛</span>-inch thickness. Cut into circles using a 2-2 &frac12; inch cookie cutter or glass. Transfer each round into prepared muffin tin, pressing evenly into sides and bottom of each muffin cup. Spray tops evenly with more cooking spray.&nbsp; Bake 7-9 minutes, or until lightly golden (I like them crispy.) Remove from oven and transfer to wire cooling rack to cool. When cool, you may wish to dip tops in melted chocolate, and dip into coating (such as pistachios, toasted coconut, sprinkles, etc) and allow the chocolate to set.</p>
<p>To prepare filling: In a small bowl, mix together ricotta, spices, lemon zest, and powdered sugar. In another bowl, whip the heavy cream until fluffy, and soft peaks form. Gently fold into ricotta mixture. Cover and refrigerate until cannoli cups are ready. &nbsp;Then, spoon or pipe filling into cups and sprinkle with chocolate chips, chopped pistachios, and powdered sugar as desired. For best results serve within 1-2 hours. Store filling in refrigerator.</p>
<strong>
<h2>Notes</h2>
</strong>
<p>Prepared, unfilled cannoli cups will stay crisp in an airtight container at room temperature for at least 3-4 days, and can be made ahead. If you like a sweeter filling, feel free to mix in a few more Tablespoons of powdered sugar.</p>
<p>Cannoli cups recipe inspired by <a href="http://www.cookingclassy.com/2013/04/cannoli-bites/" target="_blank">Cooking Classy</a></p>
<p>Filling Recipe slightly adapted from <a href="http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/homemade-cannoli-recipe.html" target="_blank">Food Network</a></p>
<h2>Servings</h2>
Makes about 36-48 cannoli cups<hr />
<p><em>You can find Gluten Free Cannoli Bites and other recipes from Hodgson Mill by <a href="http://www.hodgsonmill.com/OurRecipes/RecipeList.aspx">visiting the Recipes page</a>.</em></p>410Gluten Free Glazed Orange Cranberry Breadhttp://www.hodgsonmill.com/OurCommunity/Blog/TabId/354/PostId/408/gluten_free_glazed_orange_cranberry_bread.aspxBreakfast,Dessert,Gluten Free,Holidays,Muffins and Quick Breads,Quick 30 Minutes or Less,VegetarianWed, 10 Dec 2014 11:00:00 GMT<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/gluten_free_glazed_orange_cranberry_bread/01-Hodgson-Mill-GF-Glazed-Orange-Cranberry-Bread.jpg" /></p>
<p>&lsquo;Tis the season for holiday baking and, gluten free needs or not, you&rsquo;re going to want to add Gluten Free Glazed Orange Cranberry Bread to your baking to-do list.&nbsp; Each miniature loaf is loaded with fresh cranberries, crunchy pecans and a hint of citrus from Clementine oranges. All of these holiday flavors are tucked into a tender, buttermilk quick bread that&rsquo;s made with <a href="http://www.hodgsonmillstore.com/en/gluten-free-flour/gluten-free-all-purpose-flour-71518-02180-001_group"><strong></strong></a><strong><a href="http://www.hodgsonmillstore.com/en/gluten-free-flour/gluten-free-all-purpose-flour-71518-02180-001_group" target="_blank">Hodgson Mill Gluten Free All Purpose Baking Flour</a></strong>. I love these tasty little loaves as is, but if you want to dress them up a bit, be sure to drizzle the cinnamon-vanilla glaze on top &ndash; it&rsquo;s a delicious addition. Not only is this gluten free recipe quick and easy to put together, it also makes four little loaves at a time, so you&rsquo;ll have plenty to share with family and friends.&nbsp; Turn on some festive music and let&rsquo;s get baking!</p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/gluten_free_glazed_orange_cranberry_bread/02-Hodgson-Mill-GF-Glazed-Orange-Cranberry-Bread.jpg" /></p>
<p> I&rsquo;ve worked with <a href="http://www.hodgsonmillstore.com/en/gluten-free-flour/gluten-free-all-purpose-flour-71518-02180-001_group"><strong></strong></a><strong><a href="http://www.hodgsonmillstore.com/en/gluten-free-flour/gluten-free-all-purpose-flour-71518-02180-001_group" target="_blank">Hodgson Mill Gluten Free All Purpose Baking Flour</a></strong><strong> </strong>multiple times and<strong> </strong>have always been happy with the results. It&rsquo;s the perfect blend of brown rice flour, tapioca flour and cornstarch that gives baked goods a taste and texture similar to gluten based foods. &nbsp;And because this premium flour is made with brown rice, you also get the benefits of whole grains, i.e. more nutrients, vitamins and minerals than your average gluten free flour. </p>
<p> </p>
<p>If you&rsquo;ve ever had a problem with gluten free baked goods falling flat, then it&rsquo;s time to give <a href="http://www.hodgsonmillstore.com/en/gluten-free/gluten-free-xanthan-gum-71518-02175-021_group"><strong></strong></a><strong><a href="http://www.hodgsonmillstore.com/en/gluten-free/gluten-free-xanthan-gum-71518-02175-021_group" target="_blank">Hodgson Mill Gluten Free Xanthan Gum</a></strong> a try.&nbsp; Xanthan gum is an all-natural plant-based ingredient that helps provide structure to gluten free baked goods. I&rsquo;ve used it in cookies (<a href="http://www.hodgsonmill.com/OurCommunity/Blog/TabId/354/PostId/331/gluten_free_white_chocolate_cherry_cookies.aspx"><strong></strong></a><strong><a href="http://www.hodgsonmill.com/OurCommunity/Blog/TabId/354/PostId/331/gluten_free_white_chocolate_cherry_cookies.aspx" target="_blank">Gluten Free White Chocolate Cherry Cookies</a></strong>), cake (<a href="http://www.hodgsonmill.com/OurCommunity/Blog/TabId/354/PostId/350/gluten_free_chocolate_lava_cakes.aspx"><strong></strong></a><strong><a href="http://www.hodgsonmill.com/OurCommunity/Blog/TabId/354/PostId/350/gluten_free_chocolate_lava_cakes.aspx" target="_blank">Gluten Free Chocolate Lava Cakes</a></strong><strong>) </strong>and now in this quick bread.&nbsp; Take it from me, a little bit of xanthan gum makes a big difference in successful gluten free baking. </p>
<p> </p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/gluten_free_glazed_orange_cranberry_bread/03-Hodgson-Mill-GF-Glazed-Orange-Cranberry-Bread.jpg" />&nbsp;</p>
<p>To get started, mix the flour, baking powder, baking soda, xanthan gum and salt together in a medium-size bowl.&nbsp; Set aside.</p>
<p> </p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/gluten_free_glazed_orange_cranberry_bread/04-Hodgson-Mill-GF-Glazed-Orange-Cranberry-Bread.jpg" /></p>
<p> </p>
<p><span style="font-size: 11.5pt;"></span></p>
<p>In a large bowl, cream the butter and sugar together until light and fluffy, about 4 minutes.&nbsp; Next, add the eggs, one at a time, beating well after each addition.&nbsp; Mix in the vanilla and orange zest.&nbsp; Set aside.&nbsp;</p>
<p>Whisk the buttermilk and orange juice together in a small bowl. Set aside.</p>
<div>
<div>
<p><span style="font-size: 11.5pt;"> </span></p>
<p> </p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/gluten_free_glazed_orange_cranberry_bread/05-Hodgson-Mill-GF-Glazed-Orange-Cranberry-Bread.jpg" /></p>
<p> </p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/gluten_free_glazed_orange_cranberry_bread/06-Hodgson-Mill-GF-Glazed-Orange-Cranberry-Bread.jpg" /></p>
<p> </p>
<p>Next, stir the flour mixture into the butter mixture in thirds, alternating with the buttermilk/orange juice. Begin and end with the flour mixture.&nbsp; Fold in the pecans and cranberries.&nbsp; </p>
<p> </p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/gluten_free_glazed_orange_cranberry_bread/07-Hodgson-Mill-GF-Glazed-Orange-Cranberry-Bread.jpg" /></p>
<p> </p>
<p>Line the bottom of four 3x6-inch miniature loaf pans with parchment paper and spray the pans with non-stick cooking spray.&nbsp; Divide the batter evenly among the pans, filling each about two-thirds of the way full.&nbsp; </p>
<p> </p>
<p>Bake the bread in a 350&deg;F oven for 25 to 30 minutes or until golden brown and a toothpick inserted into the center comes out clean.&nbsp; </p>
<p> </p>
<p>It&rsquo;s possible to bake this bread in one, standard-size loaf pan, but you&rsquo;ll need to adjust the baking time.&nbsp; Expect one large loaf to take closer to an hour in the oven.&nbsp;&nbsp; </p>
<p> </p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/gluten_free_glazed_orange_cranberry_bread/08-Hodgson-Mill-GF-Glazed-Orange-Cranberry-Bread.jpg" /></p>
<p> </p>
<p>Allow the loaves to cool for five minutes and then remove them from the pans, take off the parchment paper and turn them on their sides to finish cooling on a wire rack.&nbsp; </p>
<p> </p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/gluten_free_glazed_orange_cranberry_bread/09-Hodgson-Mill-GF-Glazed-Orange-Cranberry-Bread.jpg" /></p>
<p> </p>
<p>While the loaves are cooling, whisk the powdered sugar, heavy cream or milk, melted butter, vanilla, and cinnamon together in a small bowl.&nbsp; Add more cream or milk as needed to create a pourable glaze consistency.&nbsp; Set aside. </p>
<p> </p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/gluten_free_glazed_orange_cranberry_bread/10-Hodgson-Mill-GF-Glazed-Orange-Cranberry-Bread.jpg" /></p>
<p> </p>
<p>Drizzle the glaze over the top of the cooled bread.&nbsp; I poured the glaze into a plastic baggie and snipped off a corner of the bag to pipe the glaze onto each loaf.&nbsp; This bread tastes great plain, but you won&rsquo;t regret adding this delicious glaze one bit.&nbsp; </p>
<p> </p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/gluten_free_glazed_orange_cranberry_bread/11-Hodgson-Mill-GF-Glazed-Orange-Cranberry-Bread.jpg" /></p>
<p> </p>
<p>As much as I love baking during the holidays, I love sharing my goodies with friends and family even more.&nbsp; After setting aside a loaf of Gluten Free Glazed Orange Cranberry Bread for us, we slipped the other three into cellophane bags, tied them up with holiday ribbon and gave them out as gifts.&nbsp; Our recipients (especially our gluten free friends) were thrilled to have such cute, delicious, miniature loaves of bread to nibble on for breakfast, lunch or as an afternoon snack.&nbsp; </p>
<p> </p>
<p>The loaf we set aside for ourselves was devoured in the blink of an eye and my family is ready for the next round. They assure me that we have many more friends who would love a loaf of this wonderful bread, and they&rsquo;re willing to sample each and every batch (for quality control) until our gifting is complete.&nbsp; It&rsquo;s a good thing Gluten Free Glazed Orange Cranberry Bread is so easy to put together; I have a feeling I&rsquo;ll be making lots of little loaves this holiday season.&nbsp; Enjoy!&nbsp;</p>
<h1>Gluten Free Glazed Orange Cranberry Bread</h1>
<h2>Ingredients</h2>
<ul>
<li>2 cups <a href="http://www.hodgsonmillstore.com/en/Gluten-Free/Gluten-Free-All-Purpose-Flour/71518-02180-001_Group.aspx" target="_blank">Hodgson Mill Gluten Free Baking Flour</a></li>
<li>1 tsp. baking powder</li>
<li>1 tsp. baking soda</li>
<li>3/4 tsp. <a href="http://www.hodgsonmillstore.com/en/Gluten-Free/Gluten-Free-Xanthan-Gum/71518-02175-021_Group.aspx" target="_blank">Hodgson Mill Xanthan Gum</a></li>
<li>1/2 tsp. salt</li>
<li>1/2 cup unsalted butter, softened</li>
<li>1 cup granulated sugar</li>
<li>2 large eggs</li>
<li>1 tsp. vanilla extract</li>
<li>1 tsp. fresh orange zest, finely grated</li>
<li>1 cup buttermilk</li>
<li>1 1/2 Tbsp. fresh orange juice</li>
<li>1/2 cup pecans, chopped</li>
<li>1 cup fresh cranberries, coarsely chopped</li>
<li>1 cup powdered sugar</li>
<li>3 Tbsp. heavy cream or milk</li>
<li>2 tsp. unsalted butter, melted &amp; slightly cooled</li>
<li>1/2 tsp. vanilla extract</li>
<li>1/4 tsp. ground cinnamon</li>
</ul>
<h2>Instructions</h2>
<p>Mix the flour, baking powder, baking soda, xanthan gum, and salt together in a medium-size bowl. &nbsp;Set aside. In a large bowl, cream the butter and sugar together until light and fluffy, about 4 minutes. &nbsp;Next, add the eggs, one at a time, beating well after each addition. &nbsp;Mix in the vanilla and orange zest. &nbsp;Set aside. &nbsp;Whisk the buttermilk and orange juice together in a small bowl. Stir the flour mixture into the butter mixture in thirds, alternating with the buttermilk/orange juice. Begin and end with the flour mixture. &nbsp;Fold in the pecans and cranberries. &nbsp;Line the bottom of four 3x6-inch miniature loaf pans with parchment paper and spray the pans with non-stick cooking spray. &nbsp;Divide the batter evenly among the pans, filling each about two-thirds of the way full. &nbsp;Bake the bread in a 350&deg;F oven for 25 to 30 minutes or until golden brown and a toothpick inserted into the center comes out clean. &nbsp;Allow the loaves to cool for five minutes and then remove them from the pans, taking off the parchment paper and turning them on their sides to finish cooling on a wire rack. &nbsp;While the loaves are cooling, whisk the powdered sugar, heavy cream or milk, melted butter, vanilla, and cinnamon together in a small bowl. &nbsp;Add more cream or milk as needed to create a pourable glaze consistency. &nbsp;Set aside. Drizzle the glaze over the top of the cooled bread. &nbsp;The loaves can be kept in an airtight container at room temperature for up to three days.</p>
<h2>Notes</h2>
<p>The bread can be baked in one, standard-size loaf pan instead of four miniature pans if desired.&nbsp; The baking time will need to be adjusted to approximately an hour in the oven.</p>
<h2>Servings</h2>
Makes four 3x6-inch loaves<hr />
<p>Original recipe by Holly</p>
<p><em>You can find Gluten Free Glazed Orange Cranberry Bread and other recipes from Hodgson Mill by <a href="http://www.hodgsonmill.com/OurRecipes/RecipeList.aspx">visiting the Recipes page</a>.</em></p>
<br />
</div>
</div>408Blueberry Baked Pancake Squareshttp://www.hodgsonmill.com/OurCommunity/Blog/TabId/354/PostId/403/blueberry_baked_pancake_squares.aspxBreakfast,Muffins and Quick Breads,Quick 30 Minutes or Less,VegetarianTue, 28 Oct 2014 10:00:00 GMT<p> <img alt="" src="http://www.hodgsonmill.com/Portals/7/HodgsonMills/Recipes/Photos/blueberry_baked_pancake_squares/06-Hodgson-Mill-Baked-Blueberry-Pancake-Squares.jpg" style="color: #333333; margin: 0px; padding: 0px; border: 0px; text-align: start; letter-spacing: normal; background: #ffffff;" /> </p>
<p> </p>
<p>I love cooking for people, but sometimes you just want to enjoy your guests&rsquo; company and relax with a cup of coffee while breakfast takes care of itself. If you need to feed a few people, but don&rsquo;t want to stand around flipping pancakes, you can bake your pancakes in the oven! (Am I reaching new heights of laziness, or do I just have my priorities in order?)</p>
<p>As my foundation, I chose <a href="http://www.hodgsonmillstore.com/en/pancake-mixes/whole-wheat-buttermilk-pancake-mix-71518-02022-001_group" target="_blank">Hodgson Mill Whole Wheat Buttermilk Pancake Mix</a>, which we were very proud to hear <a href="http://www.hodgsonmill.com/WhoWeAre/NewsMedia/Good-Housekeeping-Hodgson-Mill-Pancake-Mix.aspx" target="_blank">placed highly in the Good Housekeeping taste test</a> of whole grain pancake mixes earlier this year. We make it with 100% whole wheat flour and whole grain corn meal so you know whole grain goodness comes in the box.</p>
<p>I&rsquo;m hoping to test this with our <a href="http://www.hodgsonmillstore.com/en/pancake-mixes/gluten-free-pancake-waffle-mix-wflaxseed-71518-02110-001_group" target="_blank">Gluten Free Pancake Mix</a> soon, and I&rsquo;m hoping gluten free folks will have a delicious baked option too. And one of these times I&rsquo;m going to increase the recipe and try it in a 9x13-inch pan . . . but I need an army to feed first.</p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/blueberry_baked_pancake_squares/02-Hodgson-Mill-Baked-Blueberry-Pancake-Squares.jpg" /></p>
<p>Start out by cutting the coconut oil into the dry pancake mix &ndash; that way you can be sure the oil is distributed evenly, and it doesn&rsquo;t turn into solid clumps again when it makes contact with the cool milk and eggs.</p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/blueberry_baked_pancake_squares/03-Hodgson-Mill-Baked-Blueberry-Pancake-Squares.jpg" /></p>
<p>Mix up the milk, maple syrup, egg, and flax seed in a small bowl, then pour it into the pancake mixture and stir until combined.</p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/blueberry_baked_pancake_squares/04-Hodgson-Mill-Baked-Blueberry-Pancake-Squares.jpg" /></p>
<p>Pour your batter into a prepared pan, and sprinkle with blueberries. (Or chocolate chips, or strawberries, or whatever you like &ndash; heck, I&rsquo;m going to try this with chopped cooked sausage next!) Then put that pan in the oven and kick your feet up.</p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/blueberry_baked_pancake_squares/05-Hodgson-Mill-Baked-Blueberry-Pancake-Squares.jpg" /></p>
<p>About 20 minutes later, your kitchen will smell like you&rsquo;ve been flipping pancakes all morning; but you can just take this beauty out of the oven and serve it up.</p>
<p> <img alt="" src="http://www.hodgsonmill.com/Portals/7/HodgsonMills/Recipes/Photos/blueberry_baked_pancake_squares/01-Hodgson-Mill-Baked-Blueberry-Pancake-Squares.jpg" style="color: #333333; margin: 0px; padding: 0px; border: 0px; text-align: start; letter-spacing: normal; background: #ffffff;" /> </p>
<p>Some more fresh blueberries and maple syrup sweeten the deal even further.</p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/blueberry_baked_pancake_squares/07-Hodgson-Mill-Baked-Blueberry-Pancake-Squares.jpg" /></p>
<p>&nbsp;I can see this recipe making it into my weekend rotation from here on out! Give your stovetop a break and spend some quality time with friends by baking your pancakes. &nbsp;Hopefully I&rsquo;ll be able to report on a 9 x13 inch pan variation and a Gluten-Free version, but if you beat me to it, please write your findings in the comments!</p>
<h1>Blueberry Baked Pancake Squares</h1>
<h2>Ingredients</h2>
<ul>
<li>1 1/2 cups <a href="http://www.hodgsonmillstore.com/en/pancake-mixes/whole-wheat-buttermilk-pancake-mix-71518-02022-001_group" target="_blank">Hodgson Mill Whole Wheat Buttermilk Pancake Mix</a></li>
<li>2 Tbsp. coconut oil or oil of your choice</li>
<li>1 egg</li>
<li>3/4 cup milk</li>
<li>1 Tbsp. <a href="http://www.hodgsonmillstore.com/en/Cereals/Organic-Golden-Milled-Flax-Seed-Travel-Flax/71518-01013-021_Group.aspx" target="_blank">Hodgson Mill Milled Flax Seed</a></li>
<li>1/4 cup maple syrup plus more for serving</li>
<li>1/2 cup fresh blueberries plus more for serving</li>
</ul>
<h2>Instructions</h2>
<p>Preheat oven to 350&deg; F , and prepare a 9 x 9-inch pan with oil or spray. In a large bowl, cut oil into pancake mix until crumbly. In a small bowl, mix egg, milk, maple syrup, and flax seed. Add wet ingredients to dry, and stir just until combined. Pour batter into prepared pan. Scatter top evenly with blueberries. Bake 20-22 minutes or until lightly browned on edges and top. Let cool slightly, cut, and serve warm with syrup and blueberries, or toppings of your choice. Cover leftovers tightly and store in refrigerator for up to 2-3 days.</p>
<h2>Servings</h2>
Makes 6-8 servings<hr />
<p><em>You can find Blueberry Baked Pancake Squares and other recipes from Hodgson Mill by <a href="http://www.hodgsonmill.com/OurRecipes/RecipeList.aspx">visiting the Recipes page</a>.</em></p>403Caramel Apple Almond Flour Muffinshttp://www.hodgsonmill.com/OurCommunity/Blog/TabId/354/PostId/400/caramel_apple_almond_flour_muffins.aspxBreakfast,Gluten Free,Muffins and Quick Breads,VegetarianTue, 07 Oct 2014 10:00:00 GMT<p> </p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/caramel_apple_almond_flour_muffins/01-Hodgson-Mill-Caramel-Apple-Almond-Flour-Muffins.jpg.jpg" /></p>
<p>After a fun-filled afternoon picking apples with my family, we brought home four big bags of sweet, juicy Honeycrisp apples &ndash;our favorite variety of the season.&nbsp; Honeycrisp apples are so full of flavor that we eat plenty of them raw, but we also like to cook with them and make delicious things like, <a href="http://www.hodgsonmill.com/OurCommunity/Blog/TabId/354/PostId/322/whole_wheat_apple_crisp_muffins_with_milled_flax.aspx"></a><a href="http://www.hodgsonmill.com/OurCommunity/Blog/TabId/354/PostId/322/whole_wheat_apple_crisp_muffins_with_milled_flax.aspx" target="_blank">Whole Wheat Apple Crisp Muffins with Milled Flax Seed</a><strong>, </strong><a href="http://www.hodgsonmill.com/OurCommunity/Blog/TabId/354/PostId/204/apple-pie-crumb-bars.aspx"></a><a href="http://www.hodgsonmill.com/OurCommunity/Blog/TabId/354/PostId/204/apple-pie-crumb-bars.aspx" target="_blank">Apple Pie Crumb Bars</a><strong>, </strong><a href="http://www.hodgsonmill.com/OurCommunity/Blog/TabId/354/PostId/209/whole-wheat-apple-cinnamon-cookies-with-browned-butter-frosting.aspx"></a><a href="http://www.hodgsonmill.com/OurCommunity/Blog/TabId/354/PostId/209/whole-wheat-apple-cinnamon-cookies-with-browned-butter-frosting.aspx" target="_blank">Whole Wheat Apple Cinnamon Cookies with Browned Butter Frosting</a><strong>, </strong><a href="http://www.hodgsonmill.com/OurCommunity/Blog/TabId/354/PostId/200/crock-pot-apple-pie-steel-cut-oats.aspx"></a><a href="http://www.hodgsonmill.com/OurCommunity/Blog/TabId/354/PostId/200/crock-pot-apple-pie-steel-cut-oats.aspx" target="_blank">Crock Pot Apple Pie Steel Cut Oats</a><strong>, </strong><a href="http://www.hodgsonmill.com/OurCommunity/Blog/TabId/354/PostId/398/whole_wheat_apple_butterscotch_oat_cookies.aspx"></a><a href="http://www.hodgsonmill.com/OurCommunity/Blog/TabId/354/PostId/398/whole_wheat_apple_butterscotch_oat_cookies.aspx" target="_blank">Whole Wheat Apple Butterscotch Oat Cookies</a> and our newest apple recipe, Caramel Apple Almond Flour Muffins.</p>
<p><strong></strong></p>
<p> </p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/caramel_apple_almond_flour_muffins/02-Hodgson-Mill-Caramel-Apple-Almond-Flour-Muffins.jpg.jpg" /></p>
<p><a href="http://www.hodgsonmillstore.com/en/gluten-free/gf-almond-flourmeal-111-oz--71518-02181-001_group" target="_blank">Hodgson Mill Almond Flour/Meal</a> gives baked goods a soft, fluffy texture and makes them healthier by including protein (almost twice that of all-purpose), fiber and an abundance of nutrients and vitamins (especially Vitamin E).&nbsp; This high quality, all-natural flour is also certified gluten-free and is low on the glycemic index, which makes it an excellent choice for people who are gluten intolerant and/or have concerns about diabetes &ndash; particularly type 2.&nbsp; <a href="http://www.hodgsonmillstore.com/en/gluten-free/gf-almond-flourmeal-111-oz--71518-02181-001_group" target="_blank">Hodgson Mill Almond Flour/Meal</a> also tastes great and has a subtle nutty flavor that goes perfectly with the fresh apples, caramel bits and crunchy pecans in these tasty muffins.&nbsp; &nbsp;</p>
<p> </p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/caramel_apple_almond_flour_muffins/03-Hodgson-Mill-Caramel-Apple-Almond-Flour-Muffins.jpg.jpg" /></p>
<p>To get started, whisk together the almond flour, salt, baking soda and cinnamon in a large bowl.&nbsp; Set aside.&nbsp;</p>
<p> </p>
<p>You may notice that the almond flour has a bit of a speckled look to it &ndash; that&rsquo;s because Hodgson Mill uses unblanched almonds (skins and all) to produce the most nutritious almond flour possible.</p>
<p>&nbsp;&nbsp;<img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/caramel_apple_almond_flour_muffins/04-Hodgson-Mill-Caramel-Apple-Almond-Flour-Muffins.jpg.jpg" /></p>
<p><!--[endif]--></p>
<p> </p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/caramel_apple_almond_flour_muffins/05-Hodgson-Mill-Caramel-Apple-Almond-Flour-Muffins.jpg.jpg" /></p>
<p>Next, place the apples, coconut oil, honey, eggs and vanilla in the bowl of a food processor and blend until everything is thoroughly combined and relatively smooth. &nbsp;By pureeing the apples, we&rsquo;re able to reduce the amount of oil needed to keep these muffins moist to a mere &frac14; cup. I prefer to use coconut oil (for the health benefits), but vegetable oil will work just as well.</p>
<p>&nbsp;<img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/caramel_apple_almond_flour_muffins/06-Hodgson-Mill-Caramel-Apple-Almond-Flour-Muffins.jpg.jpg" /></p>
<p><!--[endif]--></p>
<p> </p>
<p>Pour the apple mixture into the bowl with the almond flour and stir until well combined.&nbsp; </p>
<p> </p>
<p><!--[if !vml]--> <img alt="" src="http://www.hodgsonmill.com/Portals/7/HodgsonMills/Recipes/Photos/caramel_apple_almond_flour_muffins/07-Hodgson-Mill-Caramel-Apple-Almond-Flour-Muffins.jpg.jpg" /></p>
<p>Fold in the pecans and caramel bits and spoon the batter into a 12 cup, paper-lined muffin pan.&nbsp; It helps to spray the paper liners with non-stick cooking spray before adding the batter.&nbsp; That way there&rsquo;s less sticking when the muffins are baked (especially the caramel) - and believe me, you&rsquo;re going to want every last crumb.&nbsp;</p>
<p> </p>
<p>Bake the muffins in a 350&deg;F oven for 25 to 30 minutes or until golden brown and a toothpick inserted into the center comes out clean.&nbsp; Allow the muffins to cool in the pan for 10 minutes and then transfer to a wire rack to cool completely.&nbsp; My family liked eating these muffins warm, but they&rsquo;re just as delicious at room temperature.&nbsp;</p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/caramel_apple_almond_flour_muffins/08-Hodgson-Mill-Caramel-Apple-Almond-Flour-Muffins.jpg.jpg" /></p>
<p>In the fall, caramel and apples go hand-in-hand and these Caramel Apple Almond Flour Muffins are a great way to take the flavor combination to a whole other level. &nbsp;Each delicious bite of this low-fat, lightly sweet muffin is filled with chewy bits of caramel, fresh apple, cinnamon spice and crunchy pecans.&nbsp;&nbsp; <em>And</em> these muffins are as good for you as they taste thanks to <a href="http://www.hodgsonmillstore.com/en/gluten-free/gf-almond-flourmeal-111-oz--71518-02181-001_group" target="_blank">Hodgson Mill Almond Flour/Meal</a>.&nbsp;</p>
<p> </p>
<p>Whether you pick-your-own apples or purchase some at the store, be sure to add Caramel Apple Almond Flour Muffins to your fall baking lineup.&nbsp; They&rsquo;re easy to fix, filled with healthy ingredients and make for a tasty breakfast or on-the-go snack.&nbsp; Enjoy!</p>
<p> </p>
<strong>
<h1>Caramel Apple Almond Flour Muffins</h1>
</strong>
<h2>Ingredients</h2>
<ul>
<li>3 cups <a href="http://www.hodgsonmillstore.com/en/gluten-free/gf-almond-flourmeal-111-oz--71518-02181-001_group" target="_blank">Hodgson Mill Gluten Free Almond Meal/Flour</a></li>
<li>1/2 tsp. salt</li>
<li>1/2 tsp. baking soda</li>
<li>1/2 tsp. ground cinnamon</li>
<li>2 cups diced apples diced, cored but not peeled</li>
<li>1/4 cup liquid coconut oil or vegetable oil</li>
<li>2 Tbsp. honey</li>
<li>2 large eggs</li>
<li>3 tsp. vanilla extract</li>
<li>1 cup pecans, coarsely chopped</li>
<li>3/4 cup Kraft&reg; caramel bits</li>
</ul>
<h2>Instructions</h2>
<p>Whisk together the almond flour, salt, baking soda and cinnamon in a large bowl.&nbsp; Set aside.&nbsp; Place the apples, coconut oil, honey, eggs and vanilla in the bowl of a food processor and blend until everything is thoroughly combined and relatively smooth.&nbsp; Pour the apple mixture into the bowl with the almond flour and stir until well combined. Fold in the pecans and caramel bits and spoon the batter into a paper-lined muffin pan.&nbsp; It helps to spray the paper liners with non-stick cooking spray before adding the batter to prevent sticking.&nbsp; Bake the muffins in a 350&deg;F oven for 25 to 30 minutes or until golden brown and a tooth pick inserted into the center comes out clean.&nbsp; Allow the muffins to cool in the pan for 10 minutes and then transfer to a wire rack to cool completely.&nbsp; Muffins can be stored in an airtight container at room temperature for up to 3 days.&nbsp;</p>
<h2>Servings</h2>
Makes 12 muffins<hr />
<p>Original recipe by Holly</p>
<p><em>You can find Caramel Apple Almond Flour Muffins and other recipes from Hodgson Mill by <a href="http://www.hodgsonmill.com/OurRecipes/RecipeList.aspx">visiting the Recipes page</a>.</em></p>400Breakfast Bulgur Wheat with Mixed Berry Saucehttp://www.hodgsonmill.com/OurCommunity/Blog/TabId/354/PostId/362/breakfast_bulgur_wheat_with_mixed_berry_sauce.aspxBreakfast,Hot Cereal,Quick 30 Minutes or LessTue, 18 Mar 2014 11:00:00 GMT&nbsp;
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/breakfast_bulgur_wheat_with_mixed_berry_sauce/01-Hodgson-Mill-Breakfast-Bulgur-Mixed-Berry-Sauce.jpg.jpg" /></p>
Spring is here, but mornings are a bit on the chilly side, so I like to warm up with a bowl of hot cereal for breakfast.&nbsp; Breakfast Bulgur Wheat with Mixed Berry Sauce comes together in about 15 minutes, is warm and satisfying and has a spring-like flavor from the mixed berry sauce. Bulgur is whole wheat that&rsquo;s been precooked (steamed) then dried and cracked.&nbsp; It&rsquo;s a good source of fiber that&rsquo;s low in cholesterol and may help reduce the risk of heart disease.&nbsp; I&rsquo;m also a big fan of the slightly chewy texture and nutty, whole grain taste.&nbsp; With a drizzle of olive oil and a sweet-tart berry sauce on top, my family was delighted to have a healthy, hot breakfast to start their day - and so was I.&nbsp;&nbsp;
<p>&nbsp;<img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/breakfast_bulgur_wheat_with_mixed_berry_sauce/02-Hodgson-Mill-Breakfast-Bulgur-Mixed-Berry-Sauce.jpg.jpg" />Bulgur wheat is one of my favorite whole grain cereals because it&rsquo;s quick-cooking, nutritious and versatile.&nbsp; I&rsquo;ve used it in savory dishes, like <a href="http://www.hodgsonmill.com/OurCommunity/Blog/TabId/354/PostId/229/lemon-dill-bulgur-salad-with-chickpeas-cucumber-and-feta-cheese.aspx">Lemon Dill Bulgur Salad with Chickpeas, Cucumber and Feta Cheese</a> and <a href="http://www.hodgsonmill.com/OurCommunity/Blog/TabId/354/PostId/278/bulgur_wheat_salad_with_grilled_chicken_and_pineapple.aspx">Bulgur Wheat Salad with Grilled Chicken and Pineapple</a> as well as other breakfast recipes, like <a href="http://www.hodgsonmill.com/OurCommunity/Blog/TabId/354/PostId/228/banana-nut-bulgur-wheat-hot-cereal-with-cinnamon-honey-yogurt.aspx">Banana-Nut Bulgur Wheat Hot Cereal with Cinnamon-Honey Yogurt</a>.&nbsp; Having a quick-cooking whole grain like <a href="http://www.hodgsonmillstore.com/en/cereals/bulgur-wheat-71518-02422-001_group">Hodgson Mill Bulgur Wheat</a> in my pantry makes it easy to put together a healthy meal any time of day- breakfast, lunch or dinner.</p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/breakfast_bulgur_wheat_with_mixed_berry_sauce/03-Hodgson-Mill-Breakfast-Bulgur-Mixed-Berry-Sauce.jpg.jpg" />In a medium-sized saucepan, combine the vanilla almond milk, bulgur wheat, vanilla extract, cinnamon, and salt.&nbsp; Bring the mixture to a boil over medium heat.&nbsp; Lower the heat, cover the pan and cook until the bulgur is tender and most of the liquid has been absorbed, 12 to 15 minutes.&nbsp; Stir the mixture once or twice to make sure the bulgur isn&rsquo;t sticking to the bottom of the pan and to check for doneness.&nbsp; That&rsquo;s it.&nbsp; Quick, easy, healthy; bulgur wheat is the fast food of whole grains.&nbsp; </p>
<p>The vanilla almond milk can be substituted with plain almond milk or even regular milk if preferred, although you may want to increase the vanilla extract a tad since the flavor of the vanilla in the almond milk will be missing. </p>
<p>&nbsp;<img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/breakfast_bulgur_wheat_with_mixed_berry_sauce/04-Hodgson-Mill-Breakfast-Bulgur-Mixed-Berry-Sauce.jpg.jpg" /></p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/breakfast_bulgur_wheat_with_mixed_berry_sauce/05-Hodgson-Mill-Breakfast-Bulgur-Mixed-Berry-Sauce.jpg.jpg" /> While the bulgur is cooking, in another medium saucepan, combine the frozen mixed berries and agave.&nbsp; Feel free to use fresh berries if you have them on hand.&nbsp; They still cost an arm and a leg in the store right now, so I used frozen berries and they worked great.&nbsp; Agave is an all-natural sweetener that reminds me of a cross between maple syrup and honey.&nbsp; It&rsquo;s tasty, lightly sweet and was in my pantry, so I used it in this recipe. Regular sugar or honey can be substituted for the agave. </p>
<p>Bring the mixture to a boil over medium-high heat, lower the heat and simmer until the fruit is softened and slightly thickened, 8 to 10 minutes.&nbsp; </p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/breakfast_bulgur_wheat_with_mixed_berry_sauce/06-Hodgson-Mill-Breakfast-Bulgur-Mixed-Berry-Sauce.jpg.jpg" /> If you prefer a seedless sauce, transfer the berries to a sieve and use the back of a spoon to push the berries through, straining the sauce into a small bowl.&nbsp; Discard the seeds and any remaining pulp and use the seedless berry sauce below.&nbsp; If seeds aren&rsquo;t an issue, skip this part and use the berry sauce directly from the pan.&nbsp;&nbsp; Set aside. </p>
<p>Leftover berry sauce can be kept in an airtight container in the refrigerator for up to five days. </p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/breakfast_bulgur_wheat_with_mixed_berry_sauce/07-Hodgson-Mill-Breakfast-Bulgur-Mixed-Berry-Sauce.jpg.jpg" />Once the bulgur is cooked, spoon it into individual bowls and drizzle each portion with some olive oil and berry sauce. Olive oil is optional, but I think it softens the texture of the wheat and adds an almost buttery flavor.&nbsp; I&rsquo;m going to try coconut oil the next time and maybe even stir in some shredded coconut; the possibilities with this dish are endless.&nbsp; </p>
<p>Leftover bulgur can be kept in an airtight container in the refrigerator for up to five days.&nbsp; I often double this recipe so breakfast can be on the table even quicker; my husband doesn&rsquo;t even bother warming his up.&nbsp;&nbsp;&nbsp; </p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/breakfast_bulgur_wheat_with_mixed_berry_sauce/08-Hodgson-Mill-Breakfast-Bulgur-Mixed-Berry-Sauce.jpg.jpg" />Take the chill off of early spring mornings with Breakfast Bulgur Wheat with Mixed Berry Sauce.&nbsp; It&rsquo;s quick to fix, packed with healthy protein and tastes delicious.&nbsp; And if you&rsquo;re looking for other ways to use <a href="http://www.hodgsonmillstore.com/en/cereals/bulgur-wheat-71518-02422-001_group">Hodgson Mill Bulgur Wheat</a>, be sure to take a look at <a href="http://www.hodgsonmill.com/OurCommunity/Blog/TabId/354/Tag/hodgson-mill-bulgur-wheat/Default.aspx">other recipes on our blog</a> and on the <a href="http://www.hodgsonmill.com/OurRecipes/RecipeList/tabid/540/k/bulgur/Default.aspx">recipe index</a>.&nbsp; I&rsquo;m sure you&rsquo;ll find more than one way to include bulgur in your meal plan.&nbsp; You can thank me later.&nbsp; Enjoy!&nbsp; </p>
<h1><strong>Breakfast Bulgur Wheat with Mixed Berry Sauce</strong></h1>
<h2>Ingredients</h2>
<ul>
<li>2 cups unsweetened vanilla-almond milk</li>
<li>1 cup <a href="http://www.hodgsonmillstore.com/en/Cereals/Bulgur-Wheat-with-Soy-Grits/71518-02422-001_Group.aspx" target="_blank">Hodgson Mill Bulgur Wheat</a></li>
<li>1/2 tsp. vanilla extract</li>
<li>1/2 tsp. ground cinnamon</li>
<li> pinch of salt</li>
<li> olive oil for drizzling</li>
</ul>
<h2>Instructions</h2>
<p>In a medium-sized saucepan, combine the almond milk, bulgur wheat, vanilla, cinnamon, and salt.&nbsp; Bring mixture to a boil over medium heat.&nbsp; Lower the heat, cover the pan and cook until the bulgur is tender and most of the liquid has been absorbed, 12 to 15 minutes.&nbsp; Stir the mixture once or twice to make sure the bulgur isn&rsquo;t sticking to the bottom of the pan and to check for doneness. Spoon the cooked bulgur into individual bowls and drizzle each portion with some olive oil and berry sauce. Serve immediately. </p>
<h2><strong>Mixed Berry Sauce</strong></h2>
<ul>
<li>
1 (15-oz) bag frozen mixed berries</li>
<li>4 Tbsp agave syrup</li>
</ul>
<p>In a medium saucepan, combine the frozen mixed berries and agave.&nbsp; Bring the mixture to a boil over medium-high heat, lower the heat and simmer until the fruit is softened and slightly thickened, 8 to 10 minutes.&nbsp; Transfer the berries to a sieve and use the back of a spoon to push the berries through, straining the sauce into a small bowl.&nbsp; Discard seeds and any remaining pulp.&nbsp; Serve over breakfast bulgur wheat. </p>
<h2><strong>Notes</strong></h2>
<h2><strong> </strong></h2>
<p>Plain unsweetened almond milk or regular milk can be substituted for unsweetened vanilla-almond milk.&nbsp; Regular sugar or honey can be substituted for agave.</p>
<h2>Servings</h2>
Makes 4 servings<hr />
<p>Adapted from Giada&rsquo;s Feel Good Food</p>
<p><em>You can find Breakfast Bulgur Wheat with Mixed Berry Sauce and other recipes from Hodgson Mill by <a href="http://www.hodgsonmill.com/OurRecipes/RecipeList.aspx">visiting the Recipes page</a>.</em></p>362Corn Meal Blueberry Buttermilk Pancakes with Cinnamon Maple Butterhttp://www.hodgsonmill.com/OurCommunity/Blog/TabId/354/PostId/355/corn_meal_blueberry_buttermilk_pancakes_with_cinnamon_maple_butter.aspxBreakfast,Quick 30 Minutes or LessThu, 13 Feb 2014 11:29:00 GMT<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/corn_meal_blueberry_buttermilk_pancakes_with_cinnamon_maple_butter/01-Hodgson-Mill-Corn-Meal-Blueberry-Pancakes.jpg.jpg" /></p>
<p>
Especially wintry mornings call for a hot stack of pancakes. &nbsp;What better way to start a freezing cold day than with a plateful of warm, fluffy pancakes dripping with butter and maple syrup for breakfast? &nbsp;I&rsquo;ve been eyeing this recipe for Corn Meal Blueberry Buttermilk Pancakes with Cinnamon Maple Butter for quite some time and with the negative wind chill and five inches of snow on the ground, I decided it was time to give it a try. &nbsp;Although my family collectively gasped at the thought of my straying from our traditional buttermilk pancake recipe, they agreed to be my guinea pigs &ndash; in the name of pancake research of course. &nbsp;Not such a bad job if you ask me.</p>
<p>As it turns out, these Corn Meal Blueberry Buttermilk Pancakes with Cinnamon Maple Butter are fantastic. They&rsquo;re just as light and fluffy as our standard buttermilk pancakes and have a slight crunch from the stone ground <a href="http://www.hodgsonmillstore.com/en/Corn-Meal/Yellow-Corn-Meal/71518-05001-001_Group.aspx" target="_blank"><strong>Hodgson Mill Yellow Corn Meal</strong></a>. &nbsp;I also used some <a href="http://www.hodgsonmillstore.com/en/All-Natural-Flour/White-Whole-Wheat-Flour/71518-05008-001_Group.aspx" target="_blank"><strong>Hodgson Mill White Whole Wheat Flour</strong></a> in the batter so we could start our day with a healthy serving of whole grains along with our pancakes. &nbsp;The blueberries are sprinkled on top of the batter as you cook the pancakes, so it&rsquo;s easy to make some plain, and the rest filled with juicy, sweet blueberries &ndash; my favorite. &nbsp;And let&rsquo;s not forget the cinnamon maple butter. &nbsp;If you haven&rsquo;t made a flavored butter before, now is the time to start. &nbsp;By simply mixing unsalted butter with cinnamon and maple syrup, you end up with a topping that tastes so good it makes additional syrup (almost) unnecessary. &nbsp;&nbsp;
</p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/corn_meal_blueberry_buttermilk_pancakes_with_cinnamon_maple_butter/02-Hodgson-Mill-Corn-Meal-Blueberry-Pancakes.jpg.jpg" /></p>
<p>Making the cinnamon maple butter is easy and can even be done up to a couple of days before serving. &nbsp;Put the butter, maple syrup, pinch of salt and cinnamon in a food processor and process until the mixture becomes smooth and creamy.&nbsp;
</p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/corn_meal_blueberry_buttermilk_pancakes_with_cinnamon_maple_butter/03-Hodgson-Mill-Corn-Meal-Blueberry-Pancakes.jpg.jpg" /></p>
<p>Transfer the mixture to a large piece of plastic wrap, roll it into about an 8-inch log and twist the ends closed. &nbsp;Put the butter in the freezer for 10 minutes if you want to use it right away; otherwise refrigerate it for at least an hour. &nbsp;</p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/corn_meal_blueberry_buttermilk_pancakes_with_cinnamon_maple_butter/04-Hodgson-Mill-Corn-Meal-Blueberry-Pancakes.jpg.jpg" /></p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/corn_meal_blueberry_buttermilk_pancakes_with_cinnamon_maple_butter/05-Hodgson-Mill-Corn-Meal-Blueberry-Pancakes.jpg.jpg" /></p>
<p>In a large bowl, whisk together the flour, corn meal, sugar, baking powder, baking soda and salt. &nbsp;Set aside.&nbsp;</p>
<p>If you look closely, you can see the flecks of ground corn in the <a href="http://www.hodgsonmillstore.com/en/Corn-Meal/Yellow-Corn-Meal/71518-05001-001_Group.aspx" target="_blank"><strong>Hodgson Mill Yellow Corn Meal</strong></a>. &nbsp; &nbsp;Hodgson Mill uses the entire natural corn bran and corn germ, without artificial colors, flavors or enrichments to create the most nutritious corn meal possible. &nbsp;Stone grinding also keeps the corn from becoming powdery, resulting in a taste and texture that can&rsquo;t be beat. &nbsp;</p>
<p>And because my kids never turn down pancakes, I decided to slip in some additional whole grains into our breakfast by adding Hodgson Mill White Whole Wheat Flour to this recipe. &nbsp;White whole wheat has a mellow flavor and slightly less texture than regular whole wheat (with all of the same health benefits), so it&rsquo;s easy to use as a white flour substitute and generally goes unnoticed when added to baked goods, especially in something as popular as pancakes. &nbsp;</p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/corn_meal_blueberry_buttermilk_pancakes_with_cinnamon_maple_butter/06-Hodgson-Mill-Corn-Meal-Blueberry-Pancakes.jpg.jpg" /></p>
<p>In a medium bowl, whisk the buttermilk, oil, eggs and vanilla together until well combined. &nbsp;</p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/corn_meal_blueberry_buttermilk_pancakes_with_cinnamon_maple_butter/07-Hodgson-Mill-Corn-Meal-Blueberry-Pancakes.jpg.jpg" /></p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/corn_meal_blueberry_buttermilk_pancakes_with_cinnamon_maple_butter/08-Hodgson-Mill-Corn-Meal-Blueberry-Pancakes.jpg.jpg" /></p>
<p>Next, pour the buttermilk mixture into the flour mixture and gently whisk them together until the two are just combined (a few lumps are fine). &nbsp;</p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/corn_meal_blueberry_buttermilk_pancakes_with_cinnamon_maple_butter/09-Hodgson-Mill-Corn-Meal-Blueberry-Pancakes.jpg.jpg" /></p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/corn_meal_blueberry_buttermilk_pancakes_with_cinnamon_maple_butter/10-Hodgson-Mill-Corn-Meal-Blueberry-Pancakes.jpg.jpg" /></p>
<p>Heat a large skillet over medium-high heat (I used an electric skillet heated to 350&deg;F) and melt a small pat of unsalted butter in the pan. &nbsp;Pour approximately 1/3 cup of batter for each pancake into the pan and then sprinkle blueberries over the top of the batter or leave plain. &nbsp;I used frozen blueberries that I thawed about half-way in the microwave, but fresh blueberries will work just as well, if not better. &nbsp;</p>
<p>Be sure to leave enough space between the pancakes so flipping them isn&rsquo;t a problem. &nbsp;Cook each pancake for 2 to 3 minutes or until the edges are set and the bottoms are browned. &nbsp;Flip and cook the other side until brown and firm to the touch, 2 to 3 minutes longer. &nbsp;I sometimes find it helpful to use a thin knife to cut into the center of a pancake to make sure it&rsquo;s cooked all the way through before removing it from the pan. &nbsp;Serve immediately with the cinnamon maple butter.</p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/corn_meal_blueberry_buttermilk_pancakes_with_cinnamon_maple_butter/11-Hodgson-Mill-Corn-Meal-Blueberry-Pancakes.jpg.jpg" /></p>
<p>It may still be cold and blustery outside, but just looking at this picture makes me feel warm and cozy again. &nbsp;My family devoured these pancakes and proclaimed that I could substitute them for our traditional buttermilk pancakes anytime. &nbsp;These Corn Meal Blueberry Buttermilk Pancakes with Cinnamon Maple Butter are light and fluffy with the perfect amount of crunch from the stone ground <a href="http://www.hodgsonmillstore.com/en/Corn-Meal/Yellow-Corn-Meal/71518-05001-001_Group.aspx" target="_blank"><strong>Hodgson Mill Yellow Corn Meal</strong></a> and are a healthier way to enjoy pancakes thanks to the &nbsp;<a href="http://www.hodgsonmillstore.com/en/All-Natural-Flour/White-Whole-Wheat-Flour/71518-05008-001_Group.aspx" target="_blank"><strong>Hodgson Mill White Whole Wheat Flour</strong></a>. The cinnamon maple butter topping is easy, delicious and flavorful enough to substitute for syrup or perhaps less syrup than you might normally use. &nbsp;Besides making these pancakes for a winter morning pick-me-up, fixing them for breakfast on Valentine&rsquo;s Day would certainly make your loved ones feel special. &nbsp;Don&rsquo;t let another cold morning pass you by; add these Corn Meal Blueberry Pancakes with Cinnamon Maple Butter to your breakfast menu. &nbsp;They&rsquo;re sure to get your day started in the right, hopefully warm, direction. &nbsp;Enjoy!</p>
<h1>Corn Meal Blueberry Buttermilk Pancakes with Cinnamon Maple Butter</h1>
<h2>Ingredients</h2>
<ul>
<li>1/2 cup unsalted butter, room temp</li>
<li>1/4 cup pure maple syrup, preferably Grade B</li>
<li>1/4 tsp. ground cinnamon</li>
<li>3/4 cup <a href="http://www.hodgsonmillstore.com/en/All-Natural-Flour/White-Whole-Wheat-Flour/71518-05008-001_Group.aspx" target="_blank"><strong>Hodgson Mill White Whole Wheat Flour</strong></a></li>
<li>1 cup <a href="http://www.hodgsonmillstore.com/en/All-Natural-Flour/White-Flour-Unbleached/71518-05009-001_Group.aspx" target="_blank"><strong>Hodgson Mill Naturally White Flour</strong></a></li>
<li>3/4 cup <a href="http://www.hodgsonmillstore.com/en/Corn-Meal/Yellow-Corn-Meal/71518-05001-001_Group.aspx" target="_blank"><strong>Hodgson Mill Yellow Corn Meal</strong></a></li>
<li>2 Tbsp. granulated sugar</li>
<li>2 tsp. baking powder</li>
<li>1/2 tsp. baking soda</li>
<li>1/2 tsp. salt</li>
<li>2 1/4 cups buttermilk, room temp</li>
<li>1/4 cup vegetable oil</li>
<li>3 large eggs, room temp</li>
<li>1 tsp. vanilla extract</li>
<li> unsalted butter for cooking</li>
<li>1 pint blueberries, fresh or partially thawed if frozen</li>
</ul>
<h2>Instructions</h2>
<p>To make the cinnamon maple butter, put the butter, maple syrup, pinch of salt and cinnamon in a food processor and process until the mixture becomes smooth and creamy. Transfer the butter mixture to a large piece of plastic wrap, roll it into an 8-inch log and twist the ends closed. &nbsp;Put the butter in the freezer for 10 minutes if you want to use it right away, otherwise refrigerate it for at least an hour and up to two days.</p>
<p>In a large bowl, whisk together the flour, corn meal, sugar, baking powder, baking soda and salt. &nbsp;Set aside. In a medium bowl, whisk the buttermilk, oil, eggs and vanilla together until well combined. &nbsp;Pour the buttermilk mixture into the flour mixture and gently whisk them together until the two are just combined (a few lumps are fine). &nbsp;Heat a large skillet over medium-high heat and melt a small pat of unsalted butter in the pan. &nbsp;Pour approximately 1/3 cup of batter for each pancake into the pan and then sprinkle blueberries over the top of the batter. Be sure to leave about an inch of space between the pancakes so flipping them isn&rsquo;t a problem. Cook each pancake for 2 to 3 minutes or until the edges are set and the bottoms are browned. &nbsp;Flip and cook the other side until brown and firm to the touch, 2 to 3 minutes longer. &nbsp;Serve immediately with the cinnamon maple butter.</p>
<h2>Notes</h2>
<p>Leftover cooled pancakes can be individually wrapped and frozen for later use. &nbsp;Re-warm in the microwave for best results.&nbsp;</p>
<h2>Servings</h2>
Makes approximately 17 4-inch pancakes<hr />
<p>Adapted from Fine Cooking</p>
<p><em>You can find Corn Meal Blueberry Buttermilk Pancakes with Cinnamon Maple Butter and other recipes from Hodgson Mill by <a href="http://www.hodgsonmill.com/OurRecipes/RecipeList.aspx">visiting the Recipes page</a>.</em></p>355Real Rye Pretzel Bites with Cheddar-Bacon-Ale Diphttp://www.hodgsonmill.com/OurCommunity/Blog/TabId/354/PostId/351/real_rye_pretzel_bites_with_cheddar_bacon_ale_dip.aspxBreadFri, 24 Jan 2014 17:00:00 GMT<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/real_rye_pretzel_bites_with_cheddarbaconale_dip/01-Hodgson-Mill-Real-Rye-Pretzel-Bites-Cheddar-Bacon-Ale.jpg" /></p>
<p>Pretzels are one of those foods I think I love &ndash; I get one whenever we go to a hockey game (and they always come with that neon orange cheesy dipping sauce that is slightly worrying). That first bite is wonderful, teeth sinking into that smooth mahogany crust with that wonderful sour tanginess. But then, after ripping satisfyingly into the steaming white center, the pleasure starts to dull. A few chews later, the crust is still wonderful, but the doughy, white-flour center is just . . . disappointing.&nbsp;</p>
<p>I&rsquo;ve started wondering whether it is impossible to find a soft pretzel made with real, whole grain flour &ndash; preferably some rye! Aren&rsquo;t they always called rye pretzels on the bags?&mdash;with an inside that matched the wonderful chewy crust. &nbsp;There are so many copycat recipes promising &ldquo;Just like the Ballgame&rdquo; pretzels out there. But I don&rsquo;t want &ldquo;Just like the Ballgame.&rdquo; &nbsp;I want &ldquo;Better than Ballgame.&rdquo; So, I had to experiment.</p>
<p> </p>
<p>The version I&rsquo;m happiest with so far is made with&nbsp;<a href="http://www.hodgsonmillstore.com/en/All-Natural-Flour/Rye-Flour/71518-05007-001_Group.aspx" target="_blank"><strong>Hodgson Mill Rye Flour</strong></a>&nbsp;and &nbsp;&nbsp;<a href="http://www.hodgsonmillstore.com/en/All-Natural-Flour/White-Whole-Wheat-Flour/71518-05008-001_Group.aspx" target="_blank"><strong>Hodgson Mill White Whole Wheat Flour</strong></a>&nbsp;to fortify the center against its usual vapid commercial all-white-flour fate. I made them into pretzel bites, because they&rsquo;re easier to snag at a party table and pop in your mouth. These would be a great thing to make for a Super Bowl party! (Let&rsquo;s be honest, I&rsquo;m pretty much there for the food.) Plus, since I love the crust the best, pretzel bites gave these the best crust-to-dough ratio, and maximum crunch and chewiness. </p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/real_rye_pretzel_bites_with_cheddarbaconale_dip/02-Hodgson-Mill-Real-Rye-Pretzel-Bites-Cheddar-Bacon-Ale.jpg" /></p>
<p>Are you with me? Interested in &ldquo;Better than Ballgame&rdquo; pretzels? They&rsquo;re better for you, too, since they are made with whole grain flours. You can see the three flours above &ndash; <a href="http://www.hodgsonmillstore.com/en/All-Natural-Flour/White-Flour-Unbleached/71518-05009-001_Group.aspx" target="_blank"><strong>Hodgson Mill Naturally White Flour</strong></a> keeps it light, but adding a full cup of both&nbsp; <a href="http://www.hodgsonmillstore.com/en/All-Natural-Flour/Rye-Flour/71518-05007-001_Group.aspx" target="_blank"><strong>Hodgson Mill Rye Flour</strong></a> and <a href="http://www.hodgsonmillstore.com/en/All-Natural-Flour/White-Whole-Wheat-Flour/71518-05008-001_Group.aspx" target="_blank"><strong>Hodgson Mill White Whole Wheat Flour</strong></a> gives it some body and whole grain goodness, too. Rye adds its own distinctive taste, kind of spicy and tangy. I like it, and it adds a little complexity you won&rsquo;t find at most pretzel stands.</p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/real_rye_pretzel_bites_with_cheddarbaconale_dip/03-Hodgson-Mill-Real-Rye-Pretzel-Bites-Cheddar-Bacon-Ale.jpg" /></p>
<p>
Stir together the flours, salt, and <a href="http://www.hodgsonmillstore.com/en/Baking-Aids/Fast-Rise-Yeast/71518-50004-048_Group.aspx" target="_blank"><strong>Hodgson Mill Fast Rise Yeast</strong></a> in a large bowl. Fast Rise Yeast is special, because it can be added directly to dry ingredients, unlike Active Dry Yeast, which needs to be proofed in warm water to activate it.</p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/real_rye_pretzel_bites_with_cheddarbaconale_dip/04-Hodgson-Mill-Real-Rye-Pretzel-Bites-Cheddar-Bacon-Ale.jpg" /></p>
&nbsp;Add the warm water and honey to the dry ingredients, and stir until it&rsquo;s too difficult to use a spoon.
<div>
<p>&nbsp;</p>
<div>
<p>
</p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/real_rye_pretzel_bites_with_cheddarbaconale_dip/05-Hodgson-Mill-Real-Rye-Pretzel-Bites-Cheddar-Bacon-Ale.jpg" /></p>
<p>
&nbsp;
Turn it onto a lightly floured surface and knead it for about 10 minutes. It&rsquo;s a bit sticky, and you might need to add up to &frac12; cup more <a href="http://www.hodgsonmillstore.com/en/All-Natural-Flour/White-Flour-Unbleached/71518-05009-001_Group.aspx" target="_blank"><strong>Hodgson Mill Naturally White Flour</strong></a> as you knead. Don&rsquo;t add any more than that, or it will get tough. When it&rsquo;s ready, it can be rolled into a ball with a fairly smooth, tight surface that will bounce back when you poke it gently with a finger.</p>
<div>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/real_rye_pretzel_bites_with_cheddarbaconale_dip/06-Hodgson-Mill-Real-Rye-Pretzel-Bites-Cheddar-Bacon-Ale.jpg" /></p>
<p>
Coat your bowl with nonstick spray (or oil or butter, whatever you prefer), and put the dough into it. Cover &nbsp;and let it rise in a warm place for 1 to 1 &frac12; hours. A warmed oven is a great draft-free place for dough to rise during the winter--just turn on the oven for a minute, then turn it off when it feels warm. Here&rsquo;s my dough after rising, and you can see how big, light and bubbly it got.</p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/real_rye_pretzel_bites_with_cheddarbaconale_dip/07-Hodgson-Mill-Real-Rye-Pretzel-Bites-Cheddar-Bacon-Ale.jpg" /></p>
<p>
&nbsp;
Turn the dough onto a clean surface &ndash; you don&rsquo;t need any extra flour at this point (The white streaks above were just leftovers on my worktop. I&rsquo;m lazy sometimes.)</p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/real_rye_pretzel_bites_with_cheddarbaconale_dip/08-Hodgson-Mill-Real-Rye-Pretzel-Bites-Cheddar-Bacon-Ale.jpg" /></p>
&nbsp;
Cut the dough into eight equal pieces using a sharp knife or a dough scraper.&nbsp;
<div><br />
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/real_rye_pretzel_bites_with_cheddarbaconale_dip/09-Hodgson-Mill-Real-Rye-Pretzel-Bites-Cheddar-Bacon-Ale.jpg" /></p>
Take one section, and roll it gently with both hands into a long snake, 1-inch wide.</div>
<p>&nbsp;</p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/real_rye_pretzel_bites_with_cheddarbaconale_dip/10-Hodgson-Mill-Real-Rye-Pretzel-Bites-Cheddar-Bacon-Ale.jpg" /></p>
<p>Cut that snake into 1-inch sections, so you have little pretzel pillows. Repeat with all the other sections.</p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/real_rye_pretzel_bites_with_cheddarbaconale_dip/11-Hodgson-Mill-Real-Rye-Pretzel-Bites-Cheddar-Bacon-Ale.jpg" /></p>
&nbsp;<br />
These pretzel pillows need to have a quick second rise. Let them rest 15-20 minutes.&nbsp;
<p>&nbsp;</p>
<p>You can use this time to prepare for the baking soda bath and baking. Preheat the oven to 450&deg; and set a large pot with 5 cups of water to boil on your stovetop. When the water is boiling and the pretzels are just about ready for bath time, add &frac14; cup baking soda to the water. &nbsp;Add it slowly, because it foams and boils when the soda hits the water! The bath is the step that creates the distinctive dark, chewy crust on a pretzel. (Bagels are another thing that get a bath, but they need honey or malted sugar instead of baking soda.)</p>
<div>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/real_rye_pretzel_bites_with_cheddarbaconale_dip/12-Hodgson-Mill-Real-Rye-Pretzel-Bites-Cheddar-Bacon-Ale.jpg" /></p>
<p>When the baking soda bath is ready, carefully add a few pretzel bites at a time. Give them 30 seconds on the first side, then turn them and let them simmer for 30 more seconds on the other side.</p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/real_rye_pretzel_bites_with_cheddarbaconale_dip/13-Hodgson-Mill-Real-Rye-Pretzel-Bites-Cheddar-Bacon-Ale.jpg" /></p>
<p>Remove them with a slotted spoon, letting them drain, and arrange them on the baking sheets. Sprinkle them liberally with sea salt, then pop them in the oven.</p>
&nbsp;
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/real_rye_pretzel_bites_with_cheddarbaconale_dip/14-Hodgson-Mill-Real-Rye-Pretzel-Bites-Cheddar-Bacon-Ale.jpg" /></p>
<p>
</p>
<p>It&rsquo;s shocking how dark and gorgeous they get in only 10 minutes!&nbsp;</p>
<p>You can stop there and just enjoy real, whole-grain rye pretzel bites, warm from the oven . . . . or you can get decadent, like me. In my determination to upgrade the ballgame pretzel experience, I decided the neon orange cheese dip needed some love too. Real cheese, &nbsp;bacon, and for good measure, add real beer &ndash; this might be the manliest thing that&rsquo;s ever come out of my kitchen. &nbsp;&nbsp;</p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/real_rye_pretzel_bites_with_cheddarbaconale_dip/15-Hodgson-Mill-Real-Rye-Pretzel-Bites-Cheddar-Bacon-Ale.jpg" /></p>
<br />
<p>Fry up some bacon over medium heat. Remove the bacon but leave the bacon fat, and add flour. Stir until it&rsquo;s all smooth and combined, and cook for a few more minutes until it&rsquo;s slightly browned.</p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/real_rye_pretzel_bites_with_cheddarbaconale_dip/16-Hodgson-Mill-Real-Rye-Pretzel-Bites-Cheddar-Bacon-Ale.jpg" /></p>
&nbsp;<br />
Add a whole bottle of beer, stirring until it&rsquo;s combined and it starts to thicken up. Pick a good beer for this -- I like brown ale here, or amber. A light beer, like a lager or pilsner, would get lost in the big flavors, so look around for a dark, malty, flavorful ale. &nbsp;</div>
<div><br />
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/real_rye_pretzel_bites_with_cheddarbaconale_dip/17-Hodgson-Mill-Real-Rye-Pretzel-Bites-Cheddar-Bacon-Ale.jpg" /></p>
<p>The process for building this sauce goes, 1.You add an ingredient, 2. You wait for it to melt. Then repeat the process. After adding the beer, turn the heat down to low and add the cream cheese, stirring until it&rsquo;s melted and the sauce is thick again. Then add the cheddar cheese in several batches , waiting for each addition to melt and become smooth before adding the next.</p>
</div>
<div>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/real_rye_pretzel_bites_with_cheddarbaconale_dip/18-Hodgson-Mill-Real-Rye-Pretzel-Bites-Cheddar-Bacon-Ale.jpg" /></p>
&nbsp;<br />
Voila. When all the ingredients are melted and it&rsquo;s smooth, bubbly and delicious-looking, you&rsquo;re done. Turn off the heat, add about &frac34; of the bacon pieces and stir. Save the rest for the top. Some chopped green onions are a zesty, pretty addition too. Serve it immediately, or put it in a covered crock pot so your partygoers can work on it for the whole game.</div>
<div><br />
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/real_rye_pretzel_bites_with_cheddarbaconale_dip/19-Hodgson-Mill-Real-Rye-Pretzel-Bites-Cheddar-Bacon-Ale.jpg" /></p>
&nbsp;<br />
Don&rsquo;t you just want to grab one of those little morsels, scoop up some Cheddar-Bacon-Ale dip, and pop it in your mouth?</div>
<div><br />
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/real_rye_pretzel_bites_with_cheddarbaconale_dip/20-Hodgson-Mill-Real-Rye-Pretzel-Bites-Cheddar-Bacon-Ale.jpg" /></p>
&nbsp;Yeah, I thought so.
<div><br />
</div>
<p>&nbsp;</p>
<h1>Real Rye Pretzel Bites with Cheddar-Bacon-Ale Dip</h1>
<h2>Ingredients</h2>
<br />
<p><strong>Pretzel Bites</strong></p>
<ul>
<li>1 pkg <a href="http://www.hodgsonmillstore.com/en/Baking-Aids/Fast-Rise-Yeast/71518-50004-048_Group.aspx" target="_blank"><strong>Hodgson Mill Fast Rise Yeast</strong></a></li>
<li>1 cup <a href="http://www.hodgsonmillstore.com/en/All-Natural-Flour/Rye-Flour/71518-05007-001_Group.aspx" target="_blank"><strong>Hodgson Mill Rye Flour</strong></a></li>
<li>1 cup <a href="http://www.hodgsonmillstore.com/en/All-Natural-Flour/White-Whole-Wheat-Flour/71518-05008-001_Group.aspx" target="_blank"><strong>Hodgson Mill White Whole Wheat Flour</strong></a></li>
<li>1 1/2 cups <strong><a href="http://www.hodgsonmillstore.com/en/All-Natural-Flour/White-Flour-Unbleached/71518-05009-001_Group.aspx" target="_blank">Hodgson Mill Naturally White Flour</a>,</strong> plus more for kneading</li>
<li>1 Tbsp. kosher salt, plus more for finishing</li>
<li>1 1/2 cups warm water</li>
<li>1 Tbsp. honey</li>
<li> nonstick spray, oil, or butter for bowl</li>
</ul>
<p><strong>Cheddar-Bacon-Ale Dip</strong></p>
<ul>
<li>4 slices bacon, diced</li>
<li>3 Tbsp. <a href="http://www.hodgsonmillstore.com/en/All-Natural-Flour/White-Flour-Unbleached/71518-05009-001_Group.aspx" target="_blank"><strong>Hodgson Mill Naturally White Flour</strong></a></li>
<li>1 12-oz. bottle brown ale or amber ale</li>
<li>1 1/2 tsp. mustard powder</li>
<li>4 oz. cream cheese, cut into pieces</li>
<li>2 cups extra sharp cheddar cheese, grated</li>
<li>1/2 tsp. cayenne pepper, or less to taste</li>
<li> salt and pepper to taste</li>
<li> green onions sliced, to top (optional)</li>
</ul>
<h2>Instructions</h2>
<p>In a large bowl, stir together Fast Rise Yeast, all three flours, and salt. Add warm water and honey and stir until it becomes too difficult to use a spoon. Knead the dough on a floured surface for 10-12 minutes, adding up to &frac12; cup more white flour if needed to keep it from sticking to hands or surface. Dough will be somewhat soft and sticky, and will feel slightly tacky on your hands. It should form a ball with a fairly smooth surface when you are done. (You can also use a mixer with a dough hook attachment for 6-8 minutes.)<br />
<br />
Coat a large bowl with nonstick spray (or oil or butter if you prefer) and place kneaded dough inside. Cover and let rise in a warm place until doubled in size, about 1- 1 &frac12; hours.</p>
<p>Preheat oven to 450&deg; and start a large pot with 5 cups of water to boil. This will be the baking soda bath. Covering the pot will help it boil faster. Prepare several baking sheets (you will need 2-3) with parchment paper, silicon mats, or butter. When dough has doubled in size, turn it out on a clean surface and cut it into 8 equal pieces. Take each piece and roll it with flat hands into a 1-inch wide snake. Don&rsquo;t use flour at this stage &ndash; it will be slightly tacky, but that will help you roll it smoothly. Cut the snake into 1-inch pieces. Repeat with all 8 sections of dough.&nbsp;</p>
<p>Let the pretzel bites rest and rise again for 15-20 minutes. In the meantime, make sure the water is on its way to boil. When pretzel bites have risen and water is boiling, add 1/4 cup baking soda to the pot (add it slowly in several batches, because it will bubble and foam when it hits the water). Carefully drop &nbsp;pretzel bites, a few at a time, into the boiling baking soda bath. Let them boil for 30 seconds on one side, then turn them to the other side to boil for another 30 seconds. They will puff and brown slightly. Use a slotted spoon to remove, drain and arrange them on prepared baking sheets. Sprinkle immediately with coarse salt, such as sea salt, kosher salt, or flaky maldon salt. Bake 10-13 minutes until bites are very dark brown and slightly crispy. Serve warm, preferably on the day they are made.</p>
<p>To make Cheddar-Bacon-Ale Dip: In large pan over medium heat, cook diced bacon until browned and crispy. Remove from pan, and drain on paper towels. Leave 3 tablespoons of bacon fat behind in pan, and discard any extra. Stir in flour, and cook over medium heat, stirring occasionally, for about 3-5 minutes, until slightly thicker and darker. Add beer and stir until it starts to thicken. Stir in mustard powder and cayenne pepper. (&frac12; teaspoon cayenne gives it a nice kick, but add more or less according to your taste.) Turn heat down to low. Add cream cheese and stir. When it is melted and smooth, add cheddar cheese slowly, in 2-3 batches, waiting until one addition is melted before adding next. Stir until cheeses are melted and dip is smooth and bubbling. Turn off heat. Fold in about &frac34; of the bacon. Add salt and pepper to taste. Use the rest of the bacon for garnish. Serve immediately, or keep warm in a covered crock pot. &nbsp;Dip can be made in advance and kept up to 3 days in fridge and reheated to serve.&nbsp;</p>
<p>Servings</p>
Makes about 144 pretzel bites, and about 2 &frac12; cups of Cheddar Bacon Ale Dip.<hr />
<p>Pretzels adapted from <em>Good to the Grain</em> by Kim Boyce, <a href="http://dinnersdishesanddesserts.com/cheddar-bacon-ale-dip/" target="_blank">Cheddar Bacon Ale Dip</a> from Dinners, Dishes, and Desserts.</p>
<p><em>You can find Real Rye Pretzel Bites with Cheddar-Bacon-Ale Dip and other recipes from Hodgson Mill by <a href="http://www.hodgsonmill.com/OurRecipes/RecipeList.aspx">visiting the Recipes page</a>.</em></p>
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</div>
</div>
</div>
</div>351Gluten Free Chocolate Lava Cakeshttp://www.hodgsonmill.com/OurCommunity/Blog/TabId/354/PostId/350/gluten_free_chocolate_lava_cakes.aspxCake,Dessert,Gluten Free,Quick 30 Minutes or LessThu, 16 Jan 2014 09:00:00 GMT<p style="text-align: center;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/gluten_free_chocolate_lava_cakes/01-Hodgson-Mill-GF-Chocolate-Lava-Cakes.jpg.jpg" /></p>
<p>
</p>
<p>There&rsquo;s something really appealing about hot lava in the middle of January. &nbsp;In fact, anything hot is welcome during this extremely cold month, especially a dessert that&rsquo;s filled with molten chocolate. &nbsp;Now we&rsquo;re talking. &nbsp;These<strong> Gluten Free Chocolate Lava Cakes </strong>are rich, deeply chocolate, individual-sized cakes that have a liqueur-flavored chocolate truffle center. &nbsp;Once in the oven, the truffle liquefies and becomes a decadent pool of hot chocolate (lava) just waiting to overflow onto your plate. &nbsp;Top each delicious cake with a dollop of freshly whipped cream and you&rsquo;re in for a real gluten free treat. &nbsp; And guess what? &nbsp;These <strong>Gluten Free Chocolate Lava Cakes</strong> only take about 20 minutes to make &ndash; start to finish. &nbsp;Feeling a little frozen from the winter weather? &nbsp;Let&rsquo;s warm up with some <strong>Gluten Free Chocolate Lava Cakes</strong>!&nbsp;</p>
<p>
</p>
<p style="text-align: center;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/gluten_free_chocolate_lava_cakes/02-Hodgson-Mill-GF-Chocolate-Lava-Cakes.jpg.jpg" /></p>
<p>
</p>
<p>The first thing you need to do is make the chocolate truffle centers.&nbsp; So, put &frac14; cup of chocolate, cream and whatever flavor liqueur you choose into a small microwave-safe bowl.&nbsp; I used Chambord (a raspberry/blackberry flavored liqueur), but rum, Irish cream, Grand Marnier or any other flavored liqueur will work just as well.&nbsp; You can also leave the liqueur out by substituting it with prepared coffee, freshly squeezed orange juice or a little extra cream for an alcohol-free version.&nbsp; </p>
<p>
</p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/gluten_free_chocolate_lava_cakes/03-Hodgson-Mill-GF-Chocolate-Lava-Cakes.jpg.jpg" /></p>
<p></p>
<p>
</p>
<div>
<p>Microwave the chocolate, cream and liqueur for a minute on high, stir and then microwave again for another minute.&nbsp; Stir the mixture until it&rsquo;s smooth and glossy, microwaving again if necessary.&nbsp;&nbsp; Then put the dish, uncovered, into the freezer so the chocolate can harden, about 10 minutes. </p>
</div>
<p>
<img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/gluten_free_chocolate_lava_cakes/04-Hodgson-Mill-GF-Chocolate-Lava-Cakes.jpg.jpg" />&nbsp;
</p>
<div>
<p>&nbsp;</p>
</div>
<p>
</p>
<div>
<p>
Next, put the 1/3 cup chocolate and butter in a medium-sized microwave-safe bowl. &nbsp;Microwave the chocolate and butter on High for about 2 minutes or until they&rsquo;re melted. &nbsp;Stir together until the chocolate is smooth and glossy, microwaving again if necessary. &nbsp; Put the bowl in the refrigerator, uncovered, to cool for about 10 minutes. &nbsp;</p>
</div>
<p>
</p>
<div>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/gluten_free_chocolate_lava_cakes/05-Hodgson-Mill-GF-Chocolate-Lava-Cakes.jpg.jpg" /><br />
&nbsp;<br />
Now we&rsquo;ve come to the stars of this gluten free show - <strong><a target="_blank" href="http://www.hodgsonmillstore.com/en/Gluten-Free/Gluten-Free-Xanthan-Gum/71518-02175-021_Group.aspx">Hodgson Mill Xanthan Gum</a></strong>, <a target="_blank" href="http://www.hodgsonmillstore.com/en/flours-and-meals/all-natural-flour/brown-rice-flour-71518-05041-001_group"><strong>Hodgson Mill Brown Rice Flour</strong></a> and Hodgson Mill Corn Starch. &nbsp;These <strong>Gluten Free Chocolate Lava Cakes </strong>wouldn&rsquo;t be the same without them. &nbsp;The xanthan gum and corn starch give the cakes structure as well as making them moist and tender and the brown rice flour binds everything together, filling in for wheat-based flour. &nbsp; <a target="_blank" href="http://www.hodgsonmillstore.com/en/flours-and-meals/all-natural-flour/brown-rice-flour-71518-05041-001_group"><strong>Hodgson Mill Brown Rice Flour</strong></a> also contains all of the natural fiber, vitamins and nutrients of the whole rice grain, so it makes this dessert a little healthier.&nbsp;</p>
</div>
<p>
</p>
<div>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/gluten_free_chocolate_lava_cakes/06-Hodgson-Mill-GF-Chocolate-Lava-Cakes.jpg.jpg" /><br />
&nbsp;<br />
In a small mixing bowl, whisk together the xanthan gum, flour, cornstarch and salt. &nbsp;Set aside. &nbsp;</p>
</div>
<p>
</p>
<div>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/gluten_free_chocolate_lava_cakes/07-Hodgson-Mill-GF-Chocolate-Lava-Cakes.jpg.jpg" /><br />
&nbsp;<br />
Next, put the eggs, egg yolk and sugar into a large mixing bowl and beat on medium speed, increasing to high. &nbsp;Beat the eggs and sugar until very thick, pale yellow and triple in volume, about five minutes. &nbsp;</p>
</div>
<p>
</p>
<div>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/gluten_free_chocolate_lava_cakes/08-Hodgson-Mill-GF-Chocolate-Lava-Cakes.jpg.jpg" /><br />
&nbsp;<br />
These are my eggs after five minutes. &nbsp;See the difference? &nbsp;You&rsquo;ll know the eggs are thick enough if you briefly see the bottom of the bowl (track marks left by the beaters) as you&rsquo;re mixing.</p>
</div>
<p>
</p>
<div>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/gluten_free_chocolate_lava_cakes/09-Hodgson-Mill-GF-Chocolate-Lava-Cakes.jpg.jpg" /><br />
&nbsp;<br />
Fold the cooled chocolate/butter mixture (from the refrigerator) into the eggs. &nbsp;</p>
</div>
<p>
</p>
<div>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/gluten_free_chocolate_lava_cakes/10-Hodgson-Mill-GF-Chocolate-Lava-Cakes.jpg.jpg" /><br />
&nbsp;<br />
Then gently fold in the flour mixture. &nbsp;</p>
</div>
<p>
</p>
<div>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/gluten_free_chocolate_lava_cakes/11-Hodgson-Mill-GF-Chocolate-Lava-Cakes.jpg.jpg" /></p>
</div>
<p>
</p>
<div>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/gluten_free_chocolate_lava_cakes/12-Hodgson-Mill-GF-Chocolate-Lava-Cakes.jpg.jpg" /><br />
&nbsp;<br />
Divide the batter into 9 muffin pan cups, individual custard cups or ramekins that have been generously sprayed with non-stick cooking spray. &nbsp;Take the chocolate/liqueur mixture from the freezer and scoop out 9 teaspoon-sized truffles. &nbsp;Lightly press one truffle into the center of each batter-filled cup.</p>
</div>
<p>
</p>
<div>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/gluten_free_chocolate_lava_cakes/13-Hodgson-Mill-GF-Chocolate-Lava-Cakes.jpg.jpg" /></p>
</div>
<p>
</p>
<div>
<p>Bake the cakes in a 350&deg;F oven for 10 to 12 minutes, or until the sides are set. &nbsp;The middle of the cakes will look slightly undercooked and some of the chocolate truffle may peek out, but not to worry &ndash; they&rsquo;re perfect this way. &nbsp;</p>
</div>
<p>
</p>
<div>
<p>Allow the cakes to stay in the muffin pan for 3 to 5 minutes. Then place a flat baking sheet or serving platter over the muffin pan and quickly flip so the cakes drop onto the baking sheet or platter upside-down. &nbsp; Immediately serve the <strong>Gluten Free Chocolate Lava Cakes</strong> (upside-down like little volcanoes) with a dollop of freshly whipped cream on top, if desired. &nbsp;</p>
</div>
<p>
</p>
<div>
<p style="text-align: center;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/gluten_free_chocolate_lava_cakes/14-Hodgson-Mill-GF-Chocolate-Lava-Cakes.jpg.jpg" /></p>
</div>
<p>
Just look at the hot, chocolate lava flowing out of this cake! &nbsp;One tiny poke with a fork and the molten, liqueur-flavored truffle middle is released, ready to be sopped up and eaten with the delicious cake shell and some cooling whipped cream. &nbsp;Yum! &nbsp;These <strong>Gluten Free Chocolate Lava Cakes</strong> are impressive enough to serve for a special occasion, but can easily be put together for an everyday treat. &nbsp;My family thoroughly enjoyed these decadent cakes and didn&rsquo;t even guess that they were gluten free. &nbsp;Don&rsquo;t wait another minute! &nbsp;Make these <strong>Gluten Free Chocolate Lava Cakes</strong> tonight. &nbsp;They&rsquo;re sure to warm you up and satisfy your sweet tooth at the same time. &nbsp;Enjoy!</p>
<div><br />
<br />
<h1>Gluten Free Chocolate Lava Cakes</h1>
<h2>Ingredients</h2>
<ul>
<li>1/4 cup high-quality bittersweet chocolate, chopped</li>
<li>2 Tbsp. heavy cream</li>
<li>1 Tbsp. flavored liqueur, such as Chambord</li>
<li>1/3 cup high-quality&nbsp;bittersweet chocolate, chopped</li>
<li>5 Tbsp. unsalted butter, sliced</li>
<li>1/2 tsp. <a target="_blank" href="http://www.hodgsonmillstore.com/en/Gluten-Free/Gluten-Free-Xanthan-Gum/71518-02175-021_Group.aspx"><strong>Hodgson Mill Xanthan Gum</strong></a></li>
<li>3 Tbsp. <a target="_blank" href="http://www.hodgsonmillstore.com/en/flours-and-meals/all-natural-flour/brown-rice-flour-71518-05041-001_group"><strong>Hodgson Mill Brown Rice Flour</strong></a></li>
<li>2 Tbsp. <a target="_blank" href="http://www.hodgsonmillstore.com/en/Baking-Aids/Pure-Corn-Starch/71518-09001-001_Group.aspx"><strong>Hodgson Mill Cornstarch</strong></a></li>
<li>1/4 tsp. salt</li>
<li>2 large eggs</li>
<li>1 large egg yolk</li>
<li>1/4 cup granulated sugar</li>
<li> sweetened whipped cream for serving</li>
</ul>
<h2>Instructions</h2>
<p>In a small, microwave-safe bowl, combine &frac14; cup chocolate, cream and liqueur. Microwave on high for one minute, stir and microwave again for another minute.&nbsp; Stir the mixture until it&rsquo;s smooth and glossy, microwaving again if necessary.&nbsp;&nbsp; Put the dish, uncovered, into the freezer to harden, about 10 minutes. </p>
<p>In a medium-sized microwave-safe bowl combine the 1/3 cup chocolate and butter.&nbsp; Microwave the chocolate and butter on high for 2 minutes or until melted.&nbsp; Stir chocolate and butter together until&nbsp;&nbsp; smooth and glossy, microwaving again if necessary.&nbsp;&nbsp; Put bowl in the refrigerator, uncovered, to cool for 10 minutes.&nbsp; </p>
<p>In a small mixing bowl, whisk together xanthan gum, flour, cornstarch and salt.&nbsp; Set aside.&nbsp; </p>
<p>Next, put the eggs, egg yolk and sugar into a large mixing bowl and beat on medium speed, increasing to high. &nbsp;Beat the eggs and sugar until very thick, pale yellow and triple in volume, about 5 minutes.&nbsp; Fold the cooled chocolate/butter mixture into the eggs and then fold in the flour mixture.&nbsp; Divide the batter into 9 muffin pan cups, individual custard cups or ramekins that have been generously sprayed with non-stick cooking spray.&nbsp; Take the chocolate liqueur mixture from the freezer and scoop out 9 teaspoon-sized truffles.&nbsp; Lightly press one truffle into the center of each batter-filled cup.</p>
<p>Bake the cakes in a 350&deg; F oven for 10 to 12 minutes, or until the sides are set.&nbsp; Allow the cakes to stay in the muffin pan for 3 to 5 minutes. Then place a flat baking sheet or serving platter over the muffin pan and quickly flip so the cakes drop onto the baking sheet or platter upside-down.&nbsp; &nbsp;Immediately serve the <strong>Gluten Free Chocolate Lava Cakes</strong>, upside-down, with a dollop of freshly whipped cream on top, if desired.&nbsp;</p>
<h2>Notes</h2>
<p><a href="http://www.hodgsonmillstore.com/en/flours-and-meals/all-natural-flour/brown-rice-flour-71518-05041-001_group"><strong></strong></a><strong><a target="_blank" href="http://www.hodgsonmillstore.com/en/flours-and-meals/all-natural-flour/brown-rice-flour-71518-05041-001_group">Hodgson Mill Brown Rice Flour</a></strong> and <a href="http://www.hodgsonmillstore.com/en/baking-aids/pure-corn-starch-71518-09001-001_group"><strong></strong></a><strong><a target="_blank" href="http://www.hodgsonmillstore.com/en/baking-aids/pure-corn-starch-71518-09001-001_group">Hodgson Mill Corn Starch</a></strong> are naturally gluten free products; however they&rsquo;re currently processed on shared machinery and may be exposed to gluten.&nbsp; If you have severe gluten allergies, please substitute <em>certified gluten free </em>rice flour and <em>certified gluten free </em>cornstarch for the Hodgson Mill brand.&nbsp; <a href="http://www.hodgsonmillstore.com/en/gluten-free/gluten-free-xanthan-gum-71518-02175-021_group"><strong></strong></a><strong><a target="_blank" href="http://www.hodgsonmillstore.com/en/gluten-free/gluten-free-xanthan-gum-71518-02175-021_group">Hodgson Mill Xanthan Gum</a></strong> is certified gluten free.</p>
<h2>Servings</h2>
Makes 7 to 9 individual-sized cakes<hr />
<p>Adapted from Gluten-free Holiday Baking, by Ellen Brown</p>
<p><em>You can find Gluten Free Chocolate Lava Cakes and other recipes from Hodgson Mill by <a href="http://www.hodgsonmill.com/OurRecipes/RecipeList.aspx">visiting the Recipes page</a>.</em></p>
<br />
</div>350Crock Pot Gingerbread Spice Steel Cut Oatshttp://www.hodgsonmill.com/OurCommunity/Blog/TabId/354/PostId/349/crock_pot_gingerbread_spice_steel_cut_oats.aspxBreakfast,Hot CerealMon, 13 Jan 2014 11:00:00 GMT<p style="text-align: center;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/crock_pot_gingerbread_spice_steel_cut_oats/01-Hodgson-Mill-Crock-Pot-Gingerbread-Steel-Cut-Oats.jpg.jpg" /></p>
<p>Using a crock pot is a great way to cook dinner while you&rsquo;re busy during the day, but did you know that it can also cook breakfast while you&rsquo;re sleeping? &nbsp;I first used my crock pot to cook breakfast overnight with <a href="http://www.hodgsonmill.com/OurCommunity/Blog/TabId/354/PostId/200/crock-pot-apple-pie-steel-cut-oats.aspx" target="_blank"><strong>Crock Pot Apple Pie Steel Cut Oats</strong></a> -- a family favorite. This time, I adapted the recipe to include molasses, warm spices and golden raisins instead of apples. &nbsp;The results turned out great! &nbsp;The slow-cooked <a href="http://www.hodgsonmillstore.com/en/Steel-Cut-Oats/71518-01042-001_Group.aspx" target="_blank"><strong>Hodgson Mill Steel Cut Oats</strong></a> have a creamy texture and taste like lightly sweetened gingerbread that then is topped with toasted walnuts, bits of candied ginger and a splash of milk. &nbsp;Yum!&nbsp;</p>
<p style="text-align: center;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/crock_pot_gingerbread_spice_steel_cut_oats/02-Hodgson-Mill-Crock-Pot-Gingerbread-Steel-Cut-Oats.jpg.jpg" /></p>
<p>
As an added bonus, your crock pot doesn&rsquo;t even get dirty &ndash; no scrubbing at all. &nbsp;The oats are cooked in a glass bowl that&rsquo;s set inside the crock pot and then water is added around the bowl and becomes a hot water bath for the oats to heat things up slowly. &nbsp;When you wake up, simply scoop out generous helpings of warm oats for breakfast and then stick the glass bowl in the dishwasher. &nbsp; Your crock pot will be perfectly clean for the next time&mdash;maybe even for dinner.&nbsp;<br />
Not only is this breakfast easy and delicious, it&rsquo;s a healthy way to start the day thanks to the 100% whole grain <a href="http://www.hodgsonmillstore.com/en/Steel-Cut-Oats/71518-01042-001_Group.aspx" target="_blank"><strong>Hodgson Mill Steel Cut Oats</strong></a>. &nbsp; <a href="http://www.hodgsonmillstore.com/en/Steel-Cut-Oats/71518-01042-001_Group.aspx" target="_blank"><strong>Hodgson Mill Steel Cut Oats</strong></a> are verified Non-GMO, all-natural oats that contain soluble fiber, protein and beneficial nutrients which make them the perfect choice for a hearty, healthy breakfast. &nbsp; Break out your crock pot and let&rsquo;s get started!</p>
<p style="text-align: center;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/crock_pot_gingerbread_spice_steel_cut_oats/03-Hodgson-Mill-Crock-Pot-Gingerbread-Steel-Cut-Oats.jpg.jpg" /></p>
<p>&nbsp;<br />
Before you go to bed, look through your cabinets until you find a heat-proof bowl (like Pyrex) that&rsquo;ll fit inside your crock pot and can hold at least four cups of ingredients with a little room to spare. &nbsp;Put the bowl in the crock pot and add all of the ingredients into the bowl &ndash; <a href="http://www.hodgsonmillstore.com/en/Steel-Cut-Oats/71518-01042-001_Group.aspx" target="_blank"><strong>Hodgson Mill Steel Cut Oats</strong></a>, dark brown sugar, molasses, ginger, cinnamon, cloves, nutmeg, salt, &nbsp;golden raisins, half and half and water. &nbsp;Give the ingredients a good stir to mix everything together. &nbsp;I like how the golden raisins become plump and add a natural sweetness to this oatmeal, but feel free to leave them out or substitute other dried fruit instead. Also, make sure that there&rsquo;s at least an inch of space above the ingredients in the bowl to allow room for the oats to expand as they cook. &nbsp;</p>
<p>Next, add enough room-temperature water to the crock pot so that it&rsquo;s even with the level of the oatmeal mixture in the glass bowl. &nbsp;</p>
<p>Cover the crock pot and turn it on low. &nbsp;Cook the oats for six hours or until you wake up the next morning. &nbsp;I put my ingredients together at 10 o&rsquo;clock the night before and didn&rsquo;t serve breakfast until 9 o&rsquo;clock the next morning, so consider six hours to be the minimum cooking time. &nbsp;</p>
<p style="text-align: center;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/crock_pot_gingerbread_spice_steel_cut_oats/04-Mill-Crock-Pot-Gingerbread-Steel-Cut-Oats.jpg.jpg" /></p>
<p>In the morning, remove the crock pot lid, give the oats a stir, and breakfast is ready. &nbsp;The <a href="http://www.hodgsonmillstore.com/en/Steel-Cut-Oats/71518-01042-001_Group.aspx" target="_blank"><strong>Hodgson Mill Steel Cut Oats</strong></a> become smooth and creamy from being cooked slowly and are reminiscent of gingerbread thanks to the molasses and warm spices. &nbsp;It&rsquo;s completely feasible to stop here, scoop out a big bowlful and eat &hellip; but toast a few walnuts, chop up some candied ginger and sprinkle them on top of the oats along with a splash of milk and you&rsquo;ll take this breakfast to another level. &nbsp;Yum!</p>
<p style="text-align: center;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/crock_pot_gingerbread_spice_steel_cut_oats/05-Hodgson-Mill-Crock-Pot-Gingerbread-Steel-Cut-Oats.jpg.jpg" /></p>
<p style="text-align: left;">Why not get a head start on your day by preparing breakfast the night before? &nbsp;Let your crock pot do the work while you sleep and wake up to a hot breakfast waiting for you. &nbsp;A steaming bowl of <strong>Crock Pot Gingerbread Spice Steel Cut Oats</strong> certainly takes the chill off of a cold winter morning and it&rsquo;s easy and good for you, too. &nbsp;Enjoy!&nbsp;</p>
<p>&nbsp;</p>
<h1>Crock Pot Gingerbread Spice Steel Cut Oats</h1>
<h2></h2>
<h2>Ingredients</h2>
<ul>
<li>3/4 cup <a href="http://www.hodgsonmillstore.com/en/Steel-Cut-Oats/71518-01042-001_Group.aspx" target="_blank"><strong>Hodgson Mill Steel Cut Oats</strong></a></li>
<li>2 Tbsp. dark brown sugar</li>
<li>2 Tbsp. mild unsulfured molasses</li>
<li>1/2 tsp. ground ginger</li>
<li>1/2 tsp. ground cinnamon</li>
<li> pinch of ground cloves</li>
<li> pinch of ground nutmeg</li>
<li> pinch of kosher salt</li>
<li>1/2 cup golden raisins</li>
<li>1 cup half &amp; half</li>
<li>2 cups water</li>
<li>1/2 cup walnuts, toasted and chopped</li>
<li>1/4 cup candied ginger, chopped</li>
<li>Milk, if desired for serving</li>
</ul>
<h2>Instructions</h2>
<p>In the evening, before you go to bed, mix together the steel cut oats, dark brown sugar, molasses, ginger, cinnamon, cloves, nutmeg, salt, golden raisins, half &amp; half, and water in a heat-proof, glass bowl with at least a four-cup capacity .&nbsp; Be sure to have at least an inch of room between the oatmeal mixture and the rim of the bowl to allow for the oats to expand as they absorb the half-and-half and water.&nbsp; Place the bowl in the bottom of a crock pot.&nbsp; Fill the crock pot around the bowl with room temperature water until it comes to the edge of the glass bowl at the same level as the oatmeal mixture.&nbsp;Cover the crock pot and turn it on low.&nbsp; Cook for a minimum of six hours.&nbsp;</p>
<p>The next morning, remove the lid and stir the oatmeal.&nbsp; Scoop out generous portions into bowls and top each serving with some toasted walnuts and candied ginger to taste.&nbsp; Serve with milk if desired.&nbsp; </p>
<p>Leftover oatmeal can be kept in the refrigerator in an airtight container for up to three days.</p>
<h2>Servings</h2>
Makes 4 to 5 servings<hr />
<p>Adapted from Fine Cooking Magazine</p>
<p><em>You can find Crock Pot Gingerbread Spice Steel Cut Oats and other recipes from Hodgson Mill by <a href="http://www.hodgsonmill.com/OurRecipes/RecipeList.aspx">visiting the Recipes page</a>.</em></p>349Fig Apple Polenta Cakehttp://www.hodgsonmill.com/OurCommunity/Blog/TabId/354/PostId/347/fig_apple_polenta_cake.aspxCake,DessertFri, 10 Jan 2014 12:00:00 GMT<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/fig_apple_polenta_cake/01-Hodgson-Mill-Fig-Apple-Polenta-Cake.jpg" /></p>
<p>I don&rsquo;t know about you, but I always wondered what they were talking about when they asked for &ldquo;figgy pudding&rdquo; in the old Christmas carol. Then I brought some of this polenta cake I was testing to a game night, and one of my friends &ndash; aka guinea pigs&mdash;took one bite and exclaimed, &ldquo;It&rsquo;s figgy pudding! This is what that means!&rdquo;&nbsp;<br />
&nbsp;<br />
I sure think this cake is worth singing about. &nbsp;It&rsquo;s a dense, velvety bread pudding of a cake, studded with chopped apples and figs, redolent with citrus peel and spices. I think it&rsquo;s the most comforting cake I&rsquo;ve ever made. &nbsp;This is the cake you want to have handed to you when you come inside from a cold, snowy night, and settle down into a cozy armchair next to a roaring fire and a glass of brandy, port, or some black coffee perched alongside. It&rsquo;s also surprisingly innocent, since it&rsquo;s made with whole grain <a href="http://www.hodgsonmillstore.com/en/Corn-Meal/Yellow-Corn-Meal/71518-05001-001_Group.aspx" target="_blank"><strong>Hodgson Mill Yellow Corn Meal</strong></a>, tons of fruit, warming spices, and 100% olive oil. &nbsp;</p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/fig_apple_polenta_cake/02-Hodgson-Mill-Fig-Apple-Polenta-Cake.jpg" /><br />
&nbsp;<br />
I&rsquo;m using a mixture of dried figs &ndash; some black mission figs for the top, for their color and tenderness, and the more readily available, firmer dried Calimyrna variety to chop up and mix into the cake batter.&nbsp;</p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/fig_apple_polenta_cake/03-Hodgson-Mill-Fig-Apple-Polenta-Cake.jpg" /><br />
&nbsp;<br />
Half the figs get chopped up small to mix into the cake batter, and the rest get cut in half from top to bottom for topping. Don&rsquo;t forget to cut off and discard the woody little stem area at the top. That&rsquo;s no fun to chomp into in the middle of a silky bite of polenta cake.</p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/fig_apple_polenta_cake/04-Hodgson-Mill-Fig-Apple-Polenta-Cake.jpg" /><br />
&nbsp;<br />
Zest the lemons and oranges &ndash; you can use dried zest too, if that&rsquo;s easier or more readily available.</p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/fig_apple_polenta_cake/05-Hodgson-Mill-Fig-Apple-Polenta-Cake.jpg" /><br />
&nbsp;<br />
In a large bowl, mix up the dry ingredients &ndash; <a href="http://www.hodgsonmillstore.com/en/Corn-Meal/Yellow-Corn-Meal/71518-05001-001_Group.aspx" target="_blank"><strong>Hodgson Mill Yellow Corn Meal</strong></a>, <a href="http://www.hodgsonmillstore.com/en/All-Natural-Flour/White-Flour-Unbleached/71518-05009-001_Group.aspx" target="_blank" style="color: #3b96b6; background-color: #ffffff; margin: 0px; padding: 0px; border: 0px; text-align: left; letter-spacing: normal;"><strong style="margin: 0px; padding: 0px; border: 0px;">Hodgson Mill Naturally White Flour</strong></a>, sugar, salt, and cinnamon.</p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/fig_apple_polenta_cake/06-Hodgson-Mill-Fig-Apple-Polenta-Cake.jpg" /><br />
&nbsp;<br />
Add the honey, eggs, milk, olive oil and vanilla.</p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/fig_apple_polenta_cake/07-Hodgson-Mill-Fig-Apple-Polenta-Cake.jpg" /><br />
&nbsp;<br />
Gently stir it together to make a thin batter.<br />
&nbsp;<br />
&nbsp;<img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/fig_apple_polenta_cake/08-Hodgson-Mill-Fig-Apple-Polenta-Cake.jpg" /></p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/fig_apple_polenta_cake/09-Hodgson-Mill-Fig-Apple-Polenta-Cake.jpg" /></p>
<p>Add the chopped apple, 6 ounces of figs chopped small, (save the other half of the figs for topping) and the lemon and orange zest, and gently stir it together.</p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/fig_apple_polenta_cake/10-Hodgson-Mill-Fig-Apple-Polenta-Cake.jpg" /></p>
<p>Pour the batter into the pan, and top it with the remaining fig halves. Be careful not to press the fig halves too deep into the batter -- you want them just resting on top. (I have lined my pan with foil because I recently had a bad experience with my springform pan when a beautiful clafouti I was making leaked out everywhere. I think it was user error, but better safe than sorry.)</p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/fig_apple_polenta_cake/11-Hodgson-Mill-Fig-Apple-Polenta-Cake.jpg" /></p>
<p>Bake for about 50 minutes, until the top is golden brown and your house smells like Christmas is having a rerun. (My roommate came downstairs and asked if I was baking Fig Newtons<span><sup>&reg;</sup></span> .)</p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/fig_apple_polenta_cake/12-Hodgson-Mill-Fig-Apple-Polenta-Cake.jpg" /></p>
<p>Let it cool for half an hour, and then remove it from the pan. Sift some powdered sugar over the top just before serving, and you can serve it warm or completely cooled.</p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/fig_apple_polenta_cake/13-Hodgson-Mill-Fig-Apple-Polenta-Cake.jpg" /><br />
&nbsp;<br />
Whipped cream or ice cream is an excellent accompaniment, if your New Year&rsquo;s resolutions can stand it. Greek yogurt is a healthier accompaniment. With all the fruit in this, I could just about serve it for breakfast. The cake is rich and moist, and absolutely wonderful served warm. It's almost like a bread pudding - but instead of bread, it's whole grain &nbsp;<strong><a href="http://www.hodgsonmillstore.com/en/Corn-Meal/Yellow-Corn-Meal/71518-05001-001_Group.aspx" target="_blank">Hodgson Mill Yellow Corn Meal</a></strong>, cooked into a custardy polenta. Fruitcake? Bread pudding? Clafouti? Figgy pudding? &nbsp;I don't know, but it sure is delicious.</p>
<p>And I&rsquo;m sorry if you catch yourself humming, &ldquo;<em>Now bring us some figgy pudding,</em>&rdquo; a month late. I promise I&rsquo;m in the same boat.</p>
<p>&nbsp;</p>
<h1>Fig Apple Polenta Cake</h1>
<h2>Ingredients</h2>
<ul>
<li>1 cup <a href="http://www.hodgsonmillstore.com/en/Corn-Meal/Yellow-Corn-Meal/71518-05001-001_Group.aspx" target="_blank"><strong>Hodgson Mill Yellow Corn Meal</strong></a></li>
<li>1 3/4 cup <a href="http://www.hodgsonmillstore.com/en/All-Natural-Flour/White-Flour-Unbleached/71518-05009-001_Group.aspx" target="_blank"><strong>Hodgson Mill Naturally White Flour</strong></a></li>
<li>1/2 cup granulated sugar</li>
<li>1 tsp. salt</li>
<li>3/4 tsp. ground cinnamon</li>
<li>3 large eggs, beaten</li>
<li>1/4 cup olive oil</li>
<li>1/4 cup honey</li>
<li>2 cups whole milk</li>
<li>1/2 tsp. vanilla extract</li>
<li>12 oz. dried figs, divided (6 oz. chopped small, 6 oz. halved for top)</li>
<li>2-3 large cooking apples, peeled, cored, and chopped (about 4 cups)</li>
<li>2 Tbsp. fresh orange zest, or 2 tsp. dried</li>
<li>2 Tbsp. fresh lemon zest, or 2 tsp. dried</li>
<li> powdered sugar for dusting</li>
</ul>
<h2>Instructions</h2>
<p>Spray a 10-inch springform pan with nonstick spray and preheat the oven to 350<em>&deg;</em>F.&nbsp;Chop all fruit. Chop half the figs roughly, about &frac14;- &frac12; inch cubes, and cut the rest in half (from pole to pole) for topping. As you cut the figs, be sure to remove the tough woody stem.</p>
<p>In a large bowl, whisk together all of the dry ingredients (corn meal, flour, sugar, salt, cinnamon). Next, add the eggs, olive oil, honey, vanilla extract, and milk, stirring to form a smooth batter. Finally, stir in the 6 oz of chopped figs (reserve the ones cut in half), the chopped apples, orange and lemon zests. Stir until just combined.&nbsp;Pour into prepared pan, then top with fig halves, being careful not to push them into the batter. Bake for about 50-55 minutes, or until browned and set. Let cool for thirty minutes, run a knife around the edge of the pan, and loosen. Remove cake to platter and dust with a snowfall of powdered sugar.&nbsp; Serve warm or cold, sifting powdered sugar on top just before serving. Whipped cream or ice cream is an excellent optional topping too.</p>
<h2>Notes</h2>
<br />
<strong></strong>
<p>Keeps 2-3 days tightly wrapped in refrigerator. Cake will be moist like a bread pudding. Use good cooking apples -- I used Stayman; other good options include Rome, Jonathan and McIntosh.</p>
<h2>Servings</h2>
Makes 1 10-inch cake, about 8 servings<hr />
<p>Adapted from Jamie Oliver</p>
<p><em>You can find Fig Apple Polenta Cake and other recipes from Hodgson Mill by <a href="http://www.hodgsonmill.com/OurRecipes/RecipeList.aspx">visiting the Recipes page</a>.</em></p>347Gluten Free White Chocolate Peppermint Brownieshttp://www.hodgsonmill.com/OurCommunity/Blog/TabId/354/PostId/344/gluten_free_white_chocolate_peppermint_brownies.aspxCookies and Bars,Dessert,Gluten FreeFri, 03 Jan 2014 13:00:00 GMT<p style="text-align: center;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/gluten_free_white_chocolate_peppermint_brownies/01-Hodgson-Mill-gf-white-chocolate-peppermint-brownies.jpg.jpg" /></p>
<p>The holidays are over, but there&rsquo;s one last weekend to finish celebrating with friends and family before the decorations need to come down and our resolutions kick in. &nbsp;So, what better way to ring in the New Year than with some delicious <strong>Gluten Free White Chocolate Peppermint Brownies</strong>? &nbsp;They&rsquo;re rich and fudgy with little surprise pockets of creamy peppermint and white chocolate chips. &nbsp;I daresay you won&rsquo;t even miss the gluten in these amazing brownies.&nbsp;</p>
<p>
</p>
<p style="text-align: center;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/gluten_free_white_chocolate_peppermint_brownies/02-Hodgson-Mill-gf-white-chocolate-peppermint-brownies.jpg.jpg" /></p>
<p>
&nbsp;<br />
These brownies begin with a box of <a href="Hodgson Mill Gluten Free Brownie Mix" target="_blank"><strong>Hodgson Mill Gluten Free Brownie Mix</strong></a>, so you know right away that they&rsquo;re going to taste great. &nbsp;Hodgson Mill uses high-quality ingredients in all of its gluten free products, so whether you&rsquo;re making these brownies or another gluten free recipe, you&rsquo;ll be pleased with how gluten-like the results are.&nbsp;</p>
<p>To take these brownies up a notch, I added some Peppermint Crunch Junior Mints<span><sup>&reg;</sup></span>&nbsp;and white chocolate chips to the batter. &nbsp;I love the combination of chocolate and mint together and white chocolate is always a good thing in my opinion, so putting them into these brownies seemed like the perfect idea &ndash; and boy was I right. &nbsp;</p>
<p style="text-align: center;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/gluten_free_white_chocolate_peppermint_brownies/03-Hodgson-Mill-gf-white-chocolate-peppermint-brownies.jpg.jpg" /></p>
<p>Much like our <a href="http://www.hodgsonmill.com/OurCommunity/Blog/TabId/354/Tag/brownies/Default.aspx" target="_blank"><strong>other brownie recipes</strong></a>, this one is a one-dish-wonder that&rsquo;s easy to put together. &nbsp;Start off by melting the butter in a medium-sized saucepan. &nbsp;Allow the butter to cool slightly and then whisk in the eggs, egg yolk, vanilla extract, peppermint extract and milk.<br />
&nbsp;</p>
<p style="text-align: center;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/gluten_free_white_chocolate_peppermint_brownies/04-Hodgson-Mill-gf-white-chocolate-peppermint-brownies.jpg.jpg" /></p>
<p>Then whisk in the brownie mix.</p>
<p>
</p>
<p style="text-align: center;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/gluten_free_white_chocolate_peppermint_brownies/05-Hodgson-Mill-gf-white-chocolate-peppermint-brownies.jpg" /></p>
<p>Next, fold in the Peppermint Crunch Junior Mints and white chocolate chips. &nbsp;Peppermint Crunch Junior Mints are available during the holidays, but if you can&rsquo;t find them, regular Junior Mints<span style="background-color: #ffffff; text-align: start; letter-spacing: normal; color: #333333;"><sup>&reg;</sup></span> &nbsp;will work just as well. &nbsp;</p>
<p style="text-align: center;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/gluten_free_white_chocolate_peppermint_brownies/06-Hodgson-Mill-gf-white-chocolate-peppermint-brownies.jpg.jpg" /></p>
<p>
&nbsp;<br />
Line an 8- or 9-inch baking pan with aluminum foil and spray the foil with non-stick cooking spray. &nbsp;Scoop the brownie batter into the pan and spread it around evenly.</p>
<p>Bake the brownies in a 350&deg; oven for 18-20 minutes or until a toothpick inserted into the center of the brownies comes out clean. &nbsp;Cool the brownies completely and then refrigerate them in the pan for at least 30 minutes. &nbsp;Once chilled, carefully lift the brownies from the pan using the foil as handles and transfer them to a cutting board. &nbsp;Separate the foil from the brownies and cut them into 2-to 3-inch squares. &nbsp;I found it helpful to periodically rinse my knife under hot water in between slices to keep the blade from becoming too sticky. &nbsp;The brownies will keep in an airtight container at room temperature for up to 3 days.&nbsp;</p>
<p style="text-align: center;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/gluten_free_white_chocolate_peppermint_brownies/07-Hodgson-Mill-gf-white-chocolate-peppermint-brownies.jpg.jpg" /></p>
<p>Welcome in 2014 with a pan of <strong>Gluten Free White Chocolate Peppermint Brownies</strong>. &nbsp;They&rsquo;re sure to please gluten free palates as well as those of gluten tolerant friends and family. &nbsp;I have yet to meet someone who can resist them. &nbsp;Enjoy!</p>
<div>
&nbsp;
<h1>Gluten Free White Chocolate Peppermint Brownies</h1>
<h2>Ingredients</h2>
<ul>
<li>1 box <a href="http://www.hodgsonmillstore.com/en/gluten-free/gluten-free-brownie-mix-71518-02140-001_group" target="_blank"><strong>Hodgson Mill Gluten Free Brownie Mix</strong></a></li>
<li>1/2 cup unsalted butter, melted and cooled slightly</li>
<li>2 large eggs, room temp</li>
<li>1 large egg yolk, room temp</li>
<li>1 tsp. vanilla extract</li>
<li>1/4 tsp. peppermint extract</li>
<li>1/3 cup milk</li>
<li>1 1/2 boxes Peppermint Crunch Junior Mints<span style="line-height: 18px;"><sup>&reg;</sup></span></li>
<li>1/2 cup white chocolate chips (gluten free)</li>
</ul>
<h2>Instructions</h2>
In a medium-sized saucepan, melt butter over medium heat. &nbsp;Allow butter to cool slightly and whisk in eggs, egg yolk, vanilla extract, peppermint extract and milk. Whisk in brownie mix and fold in Peppermint Crunch Junior Mints&reg; and white chocolate chips. &nbsp;Line an 8- or 9-inch baking pan with aluminum foil and spray with non-stick cooking spray. &nbsp;Scoop brownie batter into the pan and spread around evenly. &nbsp;Bake brownies in a 350&deg;oven for 18-20 minutes or until a toothpick inserted into the center of the brownies comes out clean. &nbsp;Cool brownies completely and then refrigerate for at least 30 minutes. &nbsp;Once chilled, carefully lift brownies from the pan using the foil as handles and transfer to a cutting board. &nbsp;Separate the foil from the brownies and cut into 2-to 3-inch squares.&nbsp;</div>
<p>&nbsp;</p>
<h2>Notes</h2>
<div>Brownies will keep in an airtight container at room temperature for up to 3 days. &nbsp; Peppermint Crunch Junior Mints<sup>&reg;</sup> are produced in a facility that doesn&rsquo;t process gluten.
<h2></h2>
<h2></h2>
<h2>Servings</h2>
Makes 9 to 12 Brownies<hr />
<p>Original Recipe by Holly</p>
<p><em>You can find Gluten Free White Chocolate Peppermint Brownies and other recipes from Hodgson Mill by <a href="http://www.hodgsonmill.com/OurRecipes/RecipeList.aspx">visiting the Recipes page</a>.</em></p>
<p>&nbsp;</p>
</div>344Whole Wheat Gingerbread Trifle with Lemon-White Chocolate Cream and Cranberry Saucehttp://www.hodgsonmill.com/OurCommunity/Blog/TabId/354/PostId/343/whole_wheat_gingerbread_trifle_with_lemonwhite_chocolate_cream_and_cranberry_sauce.aspxDessert,HolidaysThu, 19 Dec 2013 15:00:00 GMT<p>&nbsp;</p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/whole_wheat_gingerbread_trifle_with_lemonwhite_chocolate_cream_and_cranberry_sauce/01-Hodgson-Mill-whole-wheat-gingerbread-trifle-lemon-white-chocolate-cream-cranberry-sauce.jpg.jpg" /></p>
<p><a href="http://www.hodgsonmillstore.com/en/Mixes/Whole-Wheat-Gingerbread-Mix/71518-00005-001_Group.aspx" target="_blank"><strong>Hodgson Mill Whole Wheat Gingerbread Mix</strong></a> is available year &lsquo;round, but my favorite time to bake with it is during the winter months &ndash; Christmastime in particular. &nbsp;I&rsquo;ve used this convenient mix to make lots of things, like <a href="http://www.hodgsonmill.com/OurCommunity/Blog/TabId/354/PostId/158/chocolate-gingerbread-bars.aspx" target="_blank"><strong>Chocolate Gingerbread Bars</strong></a>, <a href="http://www.hodgsonmill.com/OurCommunity/Blog/TabId/354/PostId/214/whole-wheat-gingerbread-biscotti-with-cranberries-and-pecans.aspx" target="_blank"><strong>Whole Wheat Gingerbread Biscotti with Cranberries and Pecans</strong></a>,<strong> <a href="http://www.hodgsonmill.com/OurCommunity/Blog/TabId/354/PostId/163/gingerbread-apple-upside-down-cake.aspx" target="_blank">Gingerbread Apple Upside-down Cake</a></strong> and<a href="http://www.hodgsonmill.com/OurCommunity/Blog/TabId/354/PostId/218/gingerbread-cupcakes-with-cinnamon-brown-sugar-buttercream-frosting.aspx" target="_blank"> <strong>Gingerbread Cupcakes with Cinnamon Brown Sugar Buttercream Frosting</strong></a>, all of which are some of my favorite holiday treats. &nbsp;This year I&rsquo;ve expanded my gingerbread baking to include this delicious<strong> Whole Wheat Gingerbread Trifle with Lemon-White Chocolate Cream and Cranberry Sauce</strong>. &nbsp; <a href="http://www.hodgsonmillstore.com/en/Mixes/Whole-Wheat-Gingerbread-Mix/71518-00005-001_Group.aspx" target="_blank"><strong>Hodgson Mill Whole Wheat Gingerbread Mix</strong></a> is pretty tasty baked on its own, but just wait until you try it topped with a luscious lemon-white chocolate cream and brightly flavored berry sauce made with fresh cranberries and strawberries. &nbsp;The combination of spiced gingerbread, sweet lemon cream, and tart berries tastes amazing together and the layered presentation of each component make this trifle quite the show stopper. &nbsp;And let&rsquo;s not forget that the gingerbread cake in this trifle is made from 100% whole grain whole wheat that comes from a handy box, premeasured and mixed for the most part, by Hodgson Mill. &nbsp;Delicious, beautiful, better for you; if ever there was a Christmas worthy dessert, this is it. &nbsp;
</p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/whole_wheat_gingerbread_trifle_with_lemonwhite_chocolate_cream_and_cranberry_sauce/02-Hodgson-Mill-whole-wheat-gingerbread-trifle-lemon-white-chocolate-cream-cranberry-sauce.jpg.jpg" /></p>
<p>
Start by pouring the <a href="http://www.hodgsonmillstore.com/en/Mixes/Whole-Wheat-Gingerbread-Mix/71518-00005-001_Group.aspx" target="_blank"><strong>Hodgson Mill Whole Wheat Gingerbread Mix</strong></a> into a large bowl. &nbsp;Add the baking powder, cinnamon and brown sugar and whisk everything together until well combined. &nbsp;
</p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/whole_wheat_gingerbread_trifle_with_lemonwhite_chocolate_cream_and_cranberry_sauce/03-Hodgson-Mill-whole-wheat-gingerbread-trifle-lemon-white-chocolate-cream-cranberry-sauce.jpg.jpg" /></p>
<p>
&nbsp;Next add the butter, vanilla, eggs and buttermilk to the bowl and mix with an electric mixer, on slow speed, for 1 minute. &nbsp;Turn the mixer up to medium-high speed and beat for an additional 2 to 3 minutes until creamy and smooth. &nbsp;
</p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/whole_wheat_gingerbread_trifle_with_lemonwhite_chocolate_cream_and_cranberry_sauce/04-Hodgson-Mill-whole-wheat-gingerbread-trifle-lemon-white-chocolate-cream-cranberry-sauce.jpg.jpg" /></p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/whole_wheat_gingerbread_trifle_with_lemonwhite_chocolate_cream_and_cranberry_sauce/05-Hodgson-Mill-whole-wheat-gingerbread-trifle-lemon-white-chocolate-cream-cranberry-sauce.jpg.jpg" /></p>
<p>
Pour the batter onto a parchment paper lined 11x15-inch jelly roll pan and spread evenly around the pan. &nbsp;The batter is fairly thick, so you may have to hold the parchment paper down as you initially begin to spread to help keep the paper from sliding around. &nbsp;
</p>
<p> </p>
<p>Bake the gingerbread in a 350&deg;F oven for 18-20 minutes or until a toothpick comes out clean when inserted in the middle of the cake. &nbsp; </p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/whole_wheat_gingerbread_trifle_with_lemonwhite_chocolate_cream_and_cranberry_sauce/06-Hodgson-Mill-whole-wheat-gingerbread-trifle-lemon-white-chocolate-cream-cranberry-sauce.jpg.jpg" /></p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/whole_wheat_gingerbread_trifle_with_lemonwhite_chocolate_cream_and_cranberry_sauce/07-Hodgson-Mill-whole-wheat-gingerbread-trifle-lemon-white-chocolate-cream-cranberry-sauce.jpg.jpg" /></p>
<p>
Remove the baked cake from the oven and cool for 5 minutes in the pan. &nbsp;Then place a wire rack on top of the cake and carefully flip the cake over and peel off the parchment paper; there&rsquo;s no need to turn the cake right-side up. &nbsp;Let the cake cool completely on the rack before proceeding to the next steps. &nbsp;The gin
</p>
<p>gerbread can be made the day before assembling the trifle and wrapped in plastic wrap until ready to use. &nbsp;</p>
<div>
<div>
<p style="text-align: center;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/whole_wheat_gingerbread_trifle_with_lemonwhite_chocolate_cream_and_cranberry_sauce/08-Hodgson-Mill-whole-wheat-gingerbread-trifle-lemon-white-chocolate-cream-cranberry-sauce.jpg.jpg" /></p>
</div>
<p>&nbsp;To make the cranberry sauce, combine the water, sugar and cranberries in a medium-sized saucepan and heat over medium heat until the cranberries burst and the mixture has thickened slightly, about 10 minutes. &nbsp;</p>
<div>
<p>
</p>
<p style="text-align: center;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/whole_wheat_gingerbread_trifle_with_lemonwhite_chocolate_cream_and_cranberry_sauce/09-Hodgson-Mill-whole-wheat-gingerbread-trifle-lemon-white-chocolate-cream-cranberry-sauce.jpg.jpg" /></p>
</div>
<p>
&nbsp;<br />
Remove the pan from the heat and stir in the sliced strawberries and strawberry jam. &nbsp;Set aside to cool completely. &nbsp;The cranberry sauce can be made up to a day in advance and kept in an airtight container in the refrigerator until ready to use. &nbsp;
</p>
<div>
<p>&nbsp;</p>
<p>
</p>
<p style="text-align: center;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/whole_wheat_gingerbread_trifle_with_lemonwhite_chocolate_cream_and_cranberry_sauce/10-Hodgson-Mill-whole-wheat-gingerbread-trifle-lemon-white-chocolate-cream-cranberry-sauce.jpg.jpg" /></p>
</div>
<p>
&nbsp;<br />
To make the lemon-white chocolate curd, whisk the egg yolks, eggs, sugar and lemon juice together in a medium-sized bowl. &nbsp;Pour the mixture into a medium-sized saucepan and cook over medium heat, stirring constantly, until thickened, about 3 minutes. &nbsp;Remove the pan from the heat and pour mixture through a strainer into a small bowl. &nbsp;Whisk the white chocolate into the hot lemon curd and stir until smooth. &nbsp;Allow the lemon-white chocolate curd to cool and then cover and refrigerate for at least 2 hours and up to a day in advance of assembling the trifle. &nbsp;&nbsp;
</p>
<div>
<p>&nbsp;</p>
<p style="text-align: center;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/whole_wheat_gingerbread_trifle_with_lemonwhite_chocolate_cream_and_cranberry_sauce/11-Hodgson-Mill-whole-wheat-gingerbread-trifle-lemon-white-chocolate-cream-cranberry-sauce.jpg.jpg" /></p>
</div>
<p>
&nbsp;<br />
When you&rsquo;re ready to assemble the trifle, cut the gingerbread into small cubes, about 1 &frac12;-inch squares and set aside. &nbsp;Even though the gingerbread for this recipe is made with 100% whole wheat, the cake has a light texture and soft crumb, much like that of a white flour-based recipe, but a whole lot healthier for you. &nbsp;<br />
&nbsp;</p>
<p style="text-align: center;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/whole_wheat_gingerbread_trifle_with_lemonwhite_chocolate_cream_and_cranberry_sauce/12-Hodgson-Mill-whole-wheat-gingerbread-trifle-lemon-white-chocolate-cream-cranberry-sauce.jpg.jpg" /></p>
<div>
<p style="text-align: center;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/whole_wheat_gingerbread_trifle_with_lemonwhite_chocolate_cream_and_cranberry_sauce/13-Hodgson-Mill-whole-wheat-gingerbread-trifle-lemon-white-chocolate-cream-cranberry-sauce.jpg.jpg" /></p>
</div>
<p>Next, beat the whipping cream in a large bowl until soft peaks form. &nbsp;Scoop out a heaping cup of the whipped cream and set it aside for the top of the trifle. &nbsp;</p>
<div>
<p style="text-align: center;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/whole_wheat_gingerbread_trifle_with_lemonwhite_chocolate_cream_and_cranberry_sauce/14-Hodgson-Mill-whole-wheat-gingerbread-trifle-lemon-white-chocolate-cream-cranberry-sauce.jpg.jpg" /></p>
<p>
</p>
<p style="text-align: center;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/whole_wheat_gingerbread_trifle_with_lemonwhite_chocolate_cream_and_cranberry_sauce/15-Hodgson-Mill-whole-wheat-gingerbread-trifle-lemon-white-chocolate-cream-cranberry-sauce.jpg.jpg" /></p>
</div>
<p>
&nbsp;<br />
&nbsp;<br />
Scoop the rest of the whipped cream into the bowl of chilled lemon-white chocolate curd and gently fold together. &nbsp;
</p>
<div>
<p>&nbsp;</p>
<p style="text-align: center;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/whole_wheat_gingerbread_trifle_with_lemonwhite_chocolate_cream_and_cranberry_sauce/16-Hodgson-Mill-whole-wheat-gingerbread-trifle-lemon-white-chocolate-cream-cranberry-sauce.jpg.jpg" />&nbsp;</p>
</div>
<p>Spoon 1/3 of the lemon-white chocolate cream into the bottom of a 7 to 9-inch trifle bowl or other clear container. &nbsp;I&rsquo;m using a small crystal punch bowl that I inherited from my grandmother; it&rsquo;s much too pretty to save just for drinks.&nbsp;</p>
<p style="text-align: center;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/whole_wheat_gingerbread_trifle_with_lemonwhite_chocolate_cream_and_cranberry_sauce/17-Hodgson-Mill-whole-wheat-gingerbread-trifle-lemon-white-chocolate-cream-cranberry-sauce.jpg.jpg" /></p>
<p>&nbsp;Next evenly top the lemon-white chocolate cream with pieces of gingerbread, about 1 &frac12; to 2 cups. My bowl is tapered so the bottom layer of gingerbread is smaller than the top. &nbsp;Use whatever amount of gingerbread you need to get a decent layer&ndash; there&rsquo;s plenty of cake and you&rsquo;ll likely have some leftover. My family happily snacked on the extra cubes and made sure that nary a crumb went to waste. &nbsp;</p>
<div>
<p style="text-align: center;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/whole_wheat_gingerbread_trifle_with_lemonwhite_chocolate_cream_and_cranberry_sauce/18-Hodgson-Mill-whole-wheat-gingerbread-trifle-lemon-white-chocolate-cream-cranberry-sauce.jpg.jpg" /></p>
<p>&nbsp;Spoon half of the remaining lemon-white chocolate cream over the gingerbread and then top with half of the cranberry sauce. Be sure to push the lemon cream and cranberry sauce out to the sides of the dish so that the layers can be clearly seen- that&rsquo;s part of the beauty of this trifle.&nbsp;</p>
</div>
<div>
<p style="text-align: center;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/whole_wheat_gingerbread_trifle_with_lemonwhite_chocolate_cream_and_cranberry_sauce/19-Hodgson-Mill-whole-wheat-gingerbread-trifle-lemon-white-chocolate-cream-cranberry-sauce.jpg.jpg" /></p>
</div>
<p>&nbsp;Top with more gingerbread cubes, enough to make a second layer.</p>
<div>
<p style="text-align: center;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/whole_wheat_gingerbread_trifle_with_lemonwhite_chocolate_cream_and_cranberry_sauce/20-Hodgson-Mill-whole-wheat-gingerbread-trifle-lemon-white-chocolate-cream-cranberry-sauce.jpg.jpg" /></p>
<p>Then spread the rest of the lemon-white chocolate cream over the gingerbread and then top with the last half of the cranberry sauce. &nbsp;</p>
<p style="text-align: center;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/whole_wheat_gingerbread_trifle_with_lemonwhite_chocolate_cream_and_cranberry_sauce/21-Hodgson-Mill-whole-wheat-gingerbread-trifle-lemon-white-chocolate-cream-cranberry-sauce.jpg.jpg" /></p>
<p>Dollop the reserved whipped cream over the cranberry sauce and smooth it over the surface, being careful to keep the red cranberry sauce from bleeding through. &nbsp;Sprinkle bits of candied ginger over the top of the whipped cream. &nbsp;Cover the trifle with plastic wrap and refrigerate for at least 6 hours and up to a day before serving. &nbsp;Time in the refrigerator gives the flavors a chance to meld and become even more delicious together. &nbsp;</p>
<p style="text-align: center;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/whole_wheat_gingerbread_trifle_with_lemonwhite_chocolate_cream_and_cranberry_sauce/22-Hodgson-Mill-whole-wheat-gingerbread-trifle-lemon-white-chocolate-cream-cranberry-sauce.jpg.jpg" /></p>
</div>
<p>&nbsp;Take a moment and admire the lovely layers in this trifle. &nbsp;The contrasting colors look so pretty, with the cranberry sauce looking especially festive. &nbsp;It&rsquo;s one beauty of a dessert.&nbsp;</p>
<div>
<p style="text-align: center;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/whole_wheat_gingerbread_trifle_with_lemonwhite_chocolate_cream_and_cranberry_sauce/23-Hodgson-Mill-whole-wheat-gingerbread-trifle-lemon-white-chocolate-cream-cranberry-sauce.jpg.jpg" /></p>
<p>I&rsquo;ve always known that <a href="http://www.hodgsonmillstore.com/en/Mixes/Whole-Wheat-Gingerbread-Mix/71518-00005-001_Group.aspx" target="_blank"><strong>Hodgson Mill Whole Wheat Gingerbread Mix</strong></a> is a good thing and convenient to bake with, but after tasting this<strong> Whole Wheat Gingerbread Trifle with Lemon-White Chocolate Cream and Cranberry Sauce</strong>, I can&rsquo;t imagine having a winter go by without making it into something as delicious as this dessert. &nbsp; The multiple layers of warmly spiced gingerbread, cool lemon-white chocolate cream and tangy cranberry/strawberry sauce not only fill this trifle with flavor extraordinaire, but also make it look pretty enough to be the star of any holiday buffet. &nbsp;This <strong>Whole Wheat Gingerbread Trifle with Lemon-White Chocolate Cream and Cranberry Sauce</strong> can also be made in advance, so that there&rsquo;s one less thing to worry about during such a busy time of year. &nbsp;</p>
<p>Celebrate the holidays with this <strong>Whole Wheat Gingerbread Trifle with Lemon-White Chocolate Cream and Cranberry Sauce</strong>. &nbsp;100% heart healthy whole wheat and all, this dessert can&rsquo;t be beat. &nbsp;Merry Christmas! &nbsp;Enjoy! &nbsp;</p>
<div>
<p>&nbsp;</p>
<p> </p>
<h1>Whole Wheat Gingerbread Trifle with Lemon-White Chocolate Cream and Cranberry Sauce </h1>
<p>&nbsp;</p>
<h2>Ingredients</h2>
<ul>
<li>1 box <a href="http://www.hodgsonmillstore.com/en/Mixes/Whole-Wheat-Gingerbread-Mix/71518-00005-001_Group.aspx" target="_blank"><strong>Hodgson Mill Whole Wheat Gingerbread Mix</strong></a></li>
<li>1 1/2 tsp. baking powder</li>
<li>1 tsp. ground cinnamon</li>
<li>1/4 cup dark brown sugar packed</li>
<li>1/2 cup unsalted butter melted and slightly cooled</li>
<li>1 tsp. vanilla extract</li>
<li>3 large eggs room temperature</li>
<li>3/4 cup buttermilk room temperature</li>
<li>1 12 oz. bag fresh cranberries</li>
<li>1/2 cup water</li>
<li>1/2 cup granulated sugar</li>
<li>1 1/2 cups strawberries sliced</li>
<li>3 Tbsp. strawberry jam</li>
<li>4 large egg yolks</li>
<li>2 large eggs</li>
<li>1/2 cup granulated sugar</li>
<li>1/2 cup lemon juice</li>
<li>2 oz. white chocolate chopped</li>
<li>1 1/2 cups heavy whipping cream</li>
<li>2 Tbsp. candied ginger diced</li>
</ul>
<h2>Instructions</h2>
<p>To make the gingerbread, pour the <strong> <a href="http://www.hodgsonmillstore.com/en/Mixes/Whole-Wheat-Gingerbread-Mix/71518-00005-001_Group.aspx" target="_blank"><strong>Hodgson Mill Whole Wheat Gingerbread Mix</strong></a> </strong> into a large bowl and add the baking powder, cinnamon and brown sugar.&nbsp; Whisk everything together until well combined.&nbsp; Add the butter, vanilla, eggs and buttermilk to the bowl and mix with an electric mixer, on slow speed, for 1 minute.&nbsp; Turn the mixer up to medium-high speed and beat for an additional 2-3 minutes until creamy and smooth.&nbsp; Pour the batter onto a parchment paper lined 11x15-inch jelly roll pan and spread evenly around the pan. Bake in a 350&deg;F oven for 18-20 minutes or until a toothpick comes out clean when inserted in the middle of the cake.&nbsp; Remove the baked cake from the oven and cool for 5 minutes in the pan.&nbsp; Then place a wire rack on top of the cake and carefully flip the cake over and peel off the parchment paper- there&rsquo;s no need to turn the cake right side up.&nbsp; Once the cake has cooled, cut the gingerbread into small cubes, about 1 &frac12;-inch squares and set aside. </p>
<p>&nbsp;To make the cranberry sauce, combine the water, sugar and cranberries in a medium-sized saucepan and heat over medium heat until the cranberries burst and the mixture has thickened slightly, about 10 minutes.&nbsp; Remove the pan from the heat and stir in the sliced strawberries and strawberry jam.&nbsp; Set aside to cool completely.&nbsp; The cranberry sauce can be made up to a day in advance and kept in an airtight container in the refrigerator until ready to use.&nbsp; </p>
<p>To make the lemon-white chocolate curd, whisk the egg yolks, eggs, sugar and lemon juice together in a medium-sized bowl.&nbsp; Pour the mixture into a medium-sized saucepan and cook over medium heat, stirring constantly, until thickened, about 3 minutes.&nbsp; Remove the pan from the heat and pour mixture through a strainer into a small bowl.&nbsp; Whisk the white chocolate into the hot lemon curd and stir until smooth.&nbsp; Allow the lemon-white chocolate curd to cool and then cover and refrigerate for at least 2 hours and up to a day in advance of assembling the trifle.&nbsp;&nbsp; </p>
<p>Next, beat the whipping cream in a large bowl until soft peaks form.&nbsp; Scoop out a heaping cup of the whipped cream and set it aside for the top of the trifle.&nbsp; Scoop the rest of the whipped cream into the bowl of chilled lemon-white chocolate curd and gently fold together.&nbsp; Spoon 1/3 of the lemon-white chocolate cream into the bottom of a 7 to 9-inch trifle bowl or other clear container. Next evenly top the lemon-white chocolate cream with pieces of gingerbread, about 1 &frac12; to 2 cups. Spoon half of the remaining lemon-white chocolate cream over the gingerbread and then top with half of the cranberry sauce. Cover the cranberry sauce with another layer of gingerbread cubes.&nbsp; Spread the rest of the lemon-white chocolate cream over the gingerbread and then top with the last half of the cranberry sauce.&nbsp; Dollop the reserved whipped cream over the cranberry sauce and smooth it over the surface, being careful to keep the red sauce from bleeding through.&nbsp; Sprinkle bits of candied ginger over the top of the whipped cream.&nbsp; Cover the trifle with plastic wrap and refrigerate for at least 6 hours and up to a day before serving.</p>
<h2>Servings</h2>
Makes approximately 10 to 12 servings<hr />
<p>Adapted from Better Homes and Gardens</p>
<p><em>You can find Whole Wheat Gingerbread Trifle with Lemon-White Chocolate Cream and Cranberry Sauce and other recipes from Hodgson Mill by <a href="http://www.hodgsonmill.com/OurRecipes/RecipeList.aspx">visiting the Recipes page</a>.</em></p>
<p>&nbsp;</p>
</div>
</div>
</div>343Coconut Gingerbread Waffles with Honey Pear Saucehttp://www.hodgsonmill.com/OurCommunity/Blog/TabId/354/PostId/342/coconut_gingerbread_waffles_with_honey_pear_sauce.aspxBreakfast,Holidays,Quick 30 Minutes or LessTue, 17 Dec 2013 16:00:00 GMT<p style="text-align: center;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/coconut_gingerbread_waffles_with_honey_pear_sauce/01-Hodgson-Mill-Coconut-Gingerbread-Waffles-Pear-Sauce.jpg" /></p>
<p>I&rsquo;ve been making gingerbread with <a href="http://www.hodgsonmillstore.com/en/Mixes/Whole-Wheat-Gingerbread-Mix/71518-00005-001_Group.aspx" target="_blank"><strong>Hodgson Mill Whole Wheat Gingerbread Mix</strong></a> pretty much since I started baking. &nbsp;To this day, smelling the gust of rich spices, earthy molasses, and whole wheat that floats out when I snip open the package reminds me of the excited anticipation of waiting for Christmas when I was a kid.&nbsp;<br />
<br />
Didn&rsquo;t Christmas feel like it took forever to arrive when you were young? Now it feels like there&rsquo;s never enough time. This year, I&rsquo;m taking a time out to whip up these soft, tender, spicy waffles for a quick but decadently delicious breakfast. &nbsp;(I&rsquo;ll have to remember to pick up an extra box or two, since I still intend to make my usual batch of gingerbread men for gifts.)</p>
<p style="text-align: center;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/coconut_gingerbread_waffles_with_honey_pear_sauce/02-Hodgson-Mill-Coconut-Gingerbread-Waffles-Pear-Sauce.jpg" /></p>
<p>
&nbsp;<br />
It only takes about 15 minutes to prep everything, which is nice, since it won&rsquo;t be long before I&rsquo;m back to worrying about getting the rest of my gift shopping done. And it&rsquo;s an added bonus to bake with a healthy mix like <a href="http://www.hodgsonmillstore.com/en/Mixes/Whole-Wheat-Gingerbread-Mix/71518-00005-001_Group.aspx" target="_blank"><strong>Hodgson Mill Whole Wheat Gingerbread Mix</strong></a>. &nbsp;Not only is it a time saver, it&rsquo;s great to know I&rsquo;m getting a helping of healthy whole wheat even in my waffles and holiday cookies. &nbsp;</p>
<p style="text-align: center;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/coconut_gingerbread_waffles_with_honey_pear_sauce/03-Hodgson-Mill-Coconut-Gingerbread-Waffles-Pear-Sauce.jpg" /></p>
&nbsp;Core the pears and chop them up into cubes &ndash; you can peel them if you prefer, but I like the skins on, for more color and texture.
<div>
<p>&nbsp;</p>
<p style="text-align: center;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/coconut_gingerbread_waffles_with_honey_pear_sauce/04-Hodgson-Mill-Coconut-Gingerbread-Waffles-Pear-Sauce.jpg" /></p>
<p>
&nbsp;
You&rsquo;ll need a small saucepan to simmer the sauce while you&rsquo;re making waffles.</p>
<p style="text-align: center;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/coconut_gingerbread_waffles_with_honey_pear_sauce/05-Hodgson-Mill-Coconut-Gingerbread-Waffles-Pear-Sauce.jpg" /></p>
<p>
&nbsp;
Simmer the chopped pears with honey and lemon juice until the pears soften and start to break down.</p>
<p style="text-align: center;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/coconut_gingerbread_waffles_with_honey_pear_sauce/06-Hodgson-Mill-Coconut-Gingerbread-Waffles-Pear-Sauce.jpg" /></p>
<p>
While the sauce is simmering, whip up the waffle batter &ndash; just throw all the ingredients (gingerbread mix, milk, eggs, vanilla extract and coconut oil) in a bowl and stir. I&rsquo;m experimenting with using trendy coconut oil for a lot of my baking these days. I&rsquo;m a huge coconut fan, and I like the subtle hint of coconut flavor it brings to these waffles.</p>
<p style="text-align: center;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/coconut_gingerbread_waffles_with_honey_pear_sauce/07-Hodgson-Mill-Coconut-Gingerbread-Waffles-Pear-Sauce.jpg" /></p>
<p>The batter will be fairly thin and easy to pour, and it will thicken slightly as it sits for a few minutes. Check on that pear sauce and give it a stir once in a while.</p>
<p style="text-align: center;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/coconut_gingerbread_waffles_with_honey_pear_sauce/08-Hodgson-Mill-Coconut-Gingerbread-Waffles-Pear-Sauce.jpg" /></p>
Heat up that waffle iron, and spray with nonstick spray. &nbsp;Once it&rsquo;s hot, pour some batter into the center of each section of your iron (you might want to check your waffle iron&rsquo;s guide and use the amount they recommend.) Close the lid, and let it cook until the steam stops.&nbsp;
<p>These waffles don&rsquo;t get crisp like Belgian waffles &ndash; they stay soft and tender. &nbsp;You&rsquo;ll get just a couple of crispy edges which are dark with molasses, and that&rsquo;s when you take it out of the iron with a fork.&nbsp;</p>
<p style="text-align: center;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/coconut_gingerbread_waffles_with_honey_pear_sauce/09-Hodgson-Mill-Coconut-Gingerbread-Waffles-Pear-Sauce.jpg" /></p>
&nbsp;<br />
Enjoy these richly spiced waffles in a stack with lots of warm honey-pear sauce and some dried coconut flakes. &nbsp;As I devoured this stack, I couldn&rsquo;t help thinking these would be absolutely great wrapped around a breakfast sausage with some honey pear sauce on top, like a pig-in-a-blanket. Next time!&nbsp;
<p>&nbsp;</p>
<h1>Coconut Gingerbread Waffles with Honey Pear Sauce</h1>
<p>&nbsp;</p>
<h2>Ingredients</h2>
<ul>
<li>3 pears ripe but firm, cored, chopped</li>
<li>1/2 cup honey plus more to serve</li>
<li>2 Tbsp. lemon juice</li>
<li> pinch salt</li>
<li>1 cup <a href="http://www.hodgsonmillstore.com/en/Mixes/Whole-Wheat-Gingerbread-Mix/71518-00005-001_Group.aspx" target="_blank"><strong>Hodgson Mill Whole Wheat Gingerbread Mix</strong></a></li>
<li>1 cup milk</li>
<li>2 large eggs</li>
<li>1/2 tsp. vanilla extract</li>
<li>1/4 cup coconut oil warmed to liquid</li>
<li> vegetable oil for waffle iron</li>
<li>1/4 cup coconut in flakes or dried strips</li>
</ul>
<h2>Instructions</h2>
<p>To make sauce, combine chopped pears, honey, lemon juice and salt in saucepan over medium heat. Cook, stirring occasionally, about 10 minutes until pear softens. Pear may break down into a chunky sauce if cooked too long, although this won&rsquo;t affect the taste.</p>
<p>Heat waffle iron according to manufacturer's directions. Oil lightly. Combine all waffle ingredients in a large bowl and mix well.&nbsp;Pour 1/3 cup waffle batter (or the amount recommended for your machine) into center of heated iron and cook until steam stops and waffle is dark brown. Remove with fork then repeat the process until all the batter has been cooked. Serve hot with warm fresh pear sauce and dried coconut</p>
<strong>
<h2>Notes</h2>
</strong>
<p>Cooked waffles keeps 2-3 days covered tightly in refrigerator. Recommend storing waffles and sauce separately.</p>
<h2>Servings</h2>
Makes about 6 4-inch waffle squares, or 1 &frac12; - 2 full-size waffles
<div><span style="font-style: normal; font-variant: normal; line-height: 18px; font-family: Arial, Helvetica, sans-serif; font-size: 13px;"><br />
</span></div>
<div><span style="font-style: normal; font-variant: normal; line-height: 18px; font-family: Arial, Helvetica, sans-serif; font-size: 13px;">Adapted slightly from&nbsp;</span><strong style="font-family: Arial, Helvetica, sans-serif; font-size: 13px; font-style: normal; font-variant: normal; line-height: 18px;"><a href="http://www.hodgsonmillstore.com/en/merchandise/hodgson-mill-whole-grain-baking-book-f234">Hodgson Mill Whole Grain Baking Cookbook</a></strong><hr />
<p><em>You can find Coconut Gingerbread Waffles with Honey Pear Sauce and other recipes from Hodgson Mill by <a href="http://www.hodgsonmill.com/OurRecipes/RecipeList.aspx">visiting the Recipes page</a>.</em></p>
<p>&nbsp;</p>
</div>
</div>342Whole Wheat Caramel Turtle Bars with Milled Flax Seedhttp://www.hodgsonmill.com/OurCommunity/Blog/TabId/354/PostId/341/whole_wheat_caramel_turtle_bars_with_milled_flax_seed.aspxCookies and Bars,DessertThu, 12 Dec 2013 14:00:00 GMT<p style="text-align: center;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/whole_wheat_caramel_turtle_bars_with_milled_flax_seed/01-Hodgson-Mill-Whole-Wheat-Caramel-Turtle-Bars-with-Milled-Flax-Seed.jpg.jpg" /></p>
<p>If you&rsquo;re as big a fan of caramel turtles as I am, then you simply must make this recipe. &nbsp;Caramel turtles are an old-fashioned candy that&rsquo;s made from crunchy pecans, soft, buttery caramel and either milk, white or dark chocolate. &nbsp;I have fond memories of my dad buying a big box of caramel turtles for my mom&rsquo;s birthday every year and how not long after the box was open, I was able to share in the celebration by eating one or two turtles myself. &nbsp;I can almost taste the pecans, caramel and chocolate, all together in one delicious bite &ndash; yum! &nbsp;My mother&rsquo;s birthday tradition has long since passed, but caramel turtles will always have a sweet spot in my heart (and stomach), so when I saw a recipe for caramel turtle bars, I knew I wouldn&rsquo;t be able to rest until I made them-- but this time with a healthy twist, of course! &nbsp; &nbsp;</p>
<p>
</p>
<p style="text-align: center;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/whole_wheat_caramel_turtle_bars_with_milled_flax_seed/02-Hodgson-Mill-Whole-Wheat-Caramel-Turtle-Bars-with-Milled-Flax-Seed.jpg.jpg" /></p>
<p>
&nbsp;<br />
My healthier version of caramel turtle bars begins with a shortbread crust that&rsquo;s made with <a href="http://www.hodgsonmillstore.com/en/All-Natural-Flour/Whole-Wheat-Flour/71518-05005-001_Group.aspx" target="_blank"><strong>Hodgson Mill Whole Wheat Flour</strong></a>, <a href="http://www.hodgsonmillstore.com/en/All-Natural-Flour/White-Flour-Unbleached/71518-05009-001_Group.aspx" target="_blank"><strong>Hodgson Mill Naturally White Flour</strong></a> and <a href="http://www.hodgsonmillstore.com/en/Cereals/Organic-Golden-Milled-Flax-Seed-Travel-Flax/71518-01013-021_Group.aspx" target="_blank"><strong>Hodgson Mill Milled Flax Seed</strong></a>. &nbsp;I&rsquo;ve found that layered treats like these bars are a great place to include whole grains. &nbsp;With multiple flavors, whole grains can go unnoticed and even improve the taste and texture of one or more layers without detection from even the pickiest eaters. In these caramel turtle bars for example, the whole wheat and milled flax seed adds more crunch and a nutty flavor to the shortbread layer as well as providing a solid base for the pecans, caramel and chocolate ganache thanks to the extra fiber they add to the crust. &nbsp;No one in my family knew that they were getting heart-healthy whole grains in each bite as they licked their sticky finger tips and sought a second helping of these delectable caramel turtle bars. &nbsp;&nbsp;
</p>
<p>&nbsp;</p>
<p style="text-align: center;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/whole_wheat_caramel_turtle_bars_with_milled_flax_seed/03-Hodgson-Mill-Whole-Wheat-Caramel-Turtle-Bars-with-Milled-Flax-Seed.jpg.jpg" /></p>
<p>
</p>
<p style="text-align: center;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/whole_wheat_caramel_turtle_bars_with_milled_flax_seed/04-Hodgson-Mill-Whole-Wheat-Caramel-Turtle-Bars-with-Milled-Flax-Seed.jpg.jpg" /></p>
<p>
&nbsp;<br />
To make the shortbread crust, in a medium-sized bowl whisk the butter, brown sugar and salt together until combined. &nbsp;Then add the flour and milled flax seed, stirring until a stiff dough has formed. &nbsp;
</p>
<p>&nbsp;</p>
<p style="text-align: center;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/whole_wheat_caramel_turtle_bars_with_milled_flax_seed/05-Hodgson-Mill-Whole-Wheat-Caramel-Turtle-Bars-with-Milled-Flax-Seed.jpg.jpg" /></p>
<p>
</p>
<p style="text-align: center;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/whole_wheat_caramel_turtle_bars_with_milled_flax_seed/06-Hodgson-Mill-Whole-Wheat-Caramel-Turtle-Bars-with-Milled-Flax-Seed.jpg.jpg" /></p>
<p>
&nbsp;<br />
Place the dough in a 13 x 9-inch baking pan that&rsquo;s been lined with aluminum foil and sprayed with non-stick cooking spray. Be sure to allow the aluminum foil to hang over the ends of the pan so the excess foil can be used as handles to remove the bars from the pan later on. &nbsp;</p>
<p>Press the dough evenly into the bottom of the pan and then prick the dough all over with a fork to prevent the crust from getting overly puffy as it bakes. &nbsp;</p>
<p>Refrigerate the crust for 30 minutes (or freeze for 10 to 15 minutes), until the dough is firm. Bake the crust in a 325&deg;F oven for 20 minutes and then decrease the oven temperature to 300&deg;F for 10 to 15 more minutes or until the crust is golden brown all over. &nbsp;</p>
<p style="text-align: center;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/whole_wheat_caramel_turtle_bars_with_milled_flax_seed/07-Hodgson-Mill-Whole-Wheat-Caramel-Turtle-Bars-with-Milled-Flax-Seed.jpg.jpg" /></p>
<p>Sprinkle the top of the crust with pecans and set aside. &nbsp;I strongly recommend toasting the pecans for this recipe. Toasting allows the pecans flavor to becomes more pronounced and the texture to become a bit more crunchy, which in turn makes these caramel turtle bars all that more delicious. &nbsp;To toast the pecans, spread them out onto a large baking sheet and stick them in the oven for the first fifteen minutes while the shortbread bakes. They&rsquo;ll be toasted and ready to chop in no time. &nbsp;</p>
<p style="text-align: center;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/whole_wheat_caramel_turtle_bars_with_milled_flax_seed/08-Hodgson-Mill-Whole-Wheat-Caramel-Turtle-Bars-with-Milled-Flax-Seed.jpg.jpg" /></p>
<p>Now it&rsquo;s time to make the caramel. &nbsp;Make sure that when you get to this step, your full attention can be given to the molten hot, boiling, caramelizing sugar in front of you. &nbsp;Rule number one in successful caramel making: do not walk away from the pot. &nbsp;That being said, making homemade caramel isn&rsquo;t hard and with the aid of a candy thermometer, it&rsquo;s completely doable. &nbsp;</p>
<p>Start by putting the brown sugar, cream, butter, corn syrup and salt in a heavy medium saucepan and bring to a boil over medium-high heat, stirring until the sugar has melted and the mixture is smooth, about 2 minutes. &nbsp;Let the mixture continue to boil until a candy thermometer registers at 240&deg;F, about 5 to 6 minutes. &nbsp;</p>
<p>If making your own caramel isn&rsquo;t possible, you can use a bag of soft caramel candies, unwrap each piece, and carefully melt them in the microwave. &nbsp;</p>
<p>
</p>
<p style="text-align: center;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/whole_wheat_caramel_turtle_bars_with_milled_flax_seed/09-Hodgson-Mill-Whole-Wheat-Caramel-Turtle-Bars-with-Milled-Flax-Seed.jpg.jpg" /></p>
<p>
&nbsp;<br />
Once the candy thermometer reads 240&deg;F, remove the pan from the heat and immediately pour the caramel evenly over the pecan-sprinkled crust. &nbsp;Let the bars cool completely, about 3 hours, before moving on to the chocolate layer. &nbsp;Beware: this caramel is HOT! &nbsp;Don&rsquo;t be tempted to sneak a taste for at least the first 30 minutes. &nbsp;Your fingers and tongue can thank me later. &nbsp;
</p>
<p>&nbsp;</p>
<p style="text-align: center;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/whole_wheat_caramel_turtle_bars_with_milled_flax_seed/10-Hodgson-Mill-Whole-Wheat-Caramel-Turtle-Bars-with-Milled-Flax-Seed.jpg.jpg" /></p>
<p style="text-align: center;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/whole_wheat_caramel_turtle_bars_with_milled_flax_seed/11-Hodgson-Mill-Whole-Wheat-Caramel-Turtle-Bars-with-Milled-Flax-Seed.jpg.jpg" /></p>
<p>Next, put the chocolate and cream in a small bowl and microwave on high for 1 to 2 minutes or until the chocolate becomes melted. Stir the mixture together until smooth and set aside to cool for five minutes.&nbsp;</p>
<p>Pour the chocolate into a zip-top baggie, snip off a corner and drizzle the ganache over the cooled caramel bars. &nbsp;I didn&rsquo;t use all of the ganache because I wanted the caramel and pecans to peek through this last layer. The leftover chocolate can be kept in the refrigerator and used as desired for up to five days. &nbsp;Feel free to substitute milk or white chocolate for the bittersweet chocolate on these bars&ndash; you can&rsquo;t go wrong with any of them. &nbsp;&nbsp;</p>
<p>&nbsp;</p>
<p style="text-align: center;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/whole_wheat_caramel_turtle_bars_with_milled_flax_seed/12-Hodgson-Mill-Whole-Wheat-Caramel-Turtle-Bars-with-Milled-Flax-Seed.jpg.jpg" />&nbsp;</p>
<p>Let the chocolate ganache set and become firm, about an hour (or sooner if you put the pan in the refrigerator) and then carefully lift the bars from the pan using the foil as handles and transfer them to a cutting board. &nbsp;Separate the foil from the bars and cut them into rectangles, squares or whatever shapes you prefer. &nbsp;I found it helpful to spray my knife with non-stick cooking spray in between slices to keep the blade from becoming too sticky. &nbsp;The bars will keep in an airtight container at room temperature for up to a week, although I doubt they&rsquo;ll last that long once you&rsquo;ve had a taste.&nbsp;</p>
<p>
</p>
<p style="text-align: center;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/whole_wheat_caramel_turtle_bars_with_milled_flax_seed/13-Hodgson-Mill-Whole-Wheat-Caramel-Turtle-Bars-with-Milled-Flax-Seed.jpg.jpg" /></p>
<p>
&nbsp;<br />
These <strong>Whole Wheat Caramel Turtle Bars with Milled Flax Seed</strong> turned out to be a great, healthier version of my favorite caramel turtle candy. &nbsp;The crisp shortbread crust has the perfect taste and texture due to the addition of <a href="http://www.hodgsonmillstore.com/en/All-Natural-Flour/Whole-Wheat-Flour/71518-05005-001_Group.aspx" target="_blank"><strong>Hodgson Mill Whole Wheat Flour</strong></a> and <a href="http://www.hodgsonmillstore.com/en/Cereals/Organic-Golden-Milled-Flax-Seed-Travel-Flax/71518-01013-021_Group.aspx" target="_blank"><strong>Hodgson Mill Milled Flax Seed</strong></a> and the crunchy toasted pecans and buttery, soft caramel bring home the true taste of the candy I was looking for. &nbsp;Oh, and you can&rsquo;t forget the chocolate ganache topping! &nbsp; Chocolate is never a bad thing in my book and it certainly adds a richness and the perfect finishing touch to these delicious caramel turtle bars. &nbsp;<br />
If you&rsquo;re a caramel turtle fan like me or are looking for a special treat to make for the holidays, be sure to put these <strong>Whole Wheat Caramel Turtle Bars with Milled Flax Seed</strong> at the top of your baking list. &nbsp;I have a feeling they&rsquo;ll be remembered fondly by all who are lucky enough to have a taste. &nbsp;Enjoy!</p>
<h1>Whole Wheat Caramel Turtle Bars with Milled Flax Seed</h1>
<p>&nbsp;</p>
<h2>Ingredients</h2>
<ul>
<li>7 oz. unsalted butter melted and cooled to just warm</li>
<li>1/2 cup light brown sugar packed</li>
<li>1/2 tsp. salt</li>
<li>1 1/3 cup <a href="http://www.hodgsonmillstore.com/en/All-Natural-Flour/White-Flour-Unbleached/71518-05009-001_Group.aspx" target="_blank"><strong>Hodgson Mill Naturally White Flour</strong></a></li>
<li>2/3 cup <a href="http://www.hodgsonmillstore.com/en/All-Natural-Flour/Whole-Wheat-Flour/71518-05005-001_Group.aspx" target="_blank"><strong>Hodgson Mill Whole Wheat Flour</strong></a></li>
<li>2 Tbsp. <a href="http://www.hodgsonmillstore.com/en/Cereals/Organic-Golden-Milled-Flax-Seed-Travel-Flax/71518-01013-021_Group.aspx" target="_blank"><strong>Hodgson Mill Milled Flax Seed</strong></a></li>
<li>2 cups pecans toasted and coarsely chopped</li>
<li>1 cup light brown sugar packed</li>
<li>1/4 cup heavy cream</li>
<li>1/2 cup unsalted butter cut into chunks</li>
<li>1/2 cup light corn syrup</li>
<li>1/4 tsp. salt</li>
<li>6 Tbsp. heavy cream</li>
<li>1/2 cup bittersweet chocolate chips or chopped</li>
</ul>
<h2>Instructions</h2>
In a medium-sized bowl, mix butter, brown sugar and salt together until combined. &nbsp;Add flour and milled flax seed, stirring until a stiff dough has formed. Place dough in a 13 x 9-inch baking pan lined with aluminum foil sprayed with non-stick cooking spray, leaving extra foil overhanging pan edges. Press dough evenly into bottom of pan and prick dough all over with a fork to prevent crust from getting overly puffy as it bakes. &nbsp;Refrigerate crust for 30 minutes (or freeze for 10 to 15 minutes), until dough is firm. Bake crust in a 325&deg;F oven for 20 minutes and then decrease oven temperature to 300&deg;F for 10 to 15 more minutes or until crust is golden brown all over. &nbsp;Sprinkle top of crust with pecans and set aside. &nbsp;(Toasted pecans are recommended. See above directions for how to toast pecans.)
Next, put brown sugar, cream, butter, corn syrup and salt in a heavy medium saucepan and bring to a boil over medium-high heat, stirring until sugar has melted and the mixture is smooth, about 2 minutes. &nbsp;Let the mixture continue to boil until a candy thermometer registers at 240&deg;F, about 5 to 6 minutes. &nbsp;Once at 240&deg;F, remove pan from heat and immediately pour caramel evenly over pecan-sprinkled crust. &nbsp;Let bars cool completely, about 3 hours.&nbsp;<br />
<br />
<div>
For ganache, put chocolate and cream in a small bowl and microwave on high for 1 to 2 minutes or until chocolate becomes melted. Stir mixture together until smooth and set aside to cool for five minutes. &nbsp;Pour chocolate into a zip-top baggie, snip off a corner and drizzle ganache over cooled caramel bars. &nbsp;Leftover chocolate ganache can be kept in the refrigerator for up to five days.&nbsp;</div>
<div>&nbsp;&nbsp;
<p>Let chocolate ganache set and become firm, about an hour (or sooner if pan is refrigerated) and then carefully lift bars from pan using foil edges as handles and transfer to a cutting board. &nbsp;Separate foil from bars and cut into rectangles, squares or whatever shapes preferred. &nbsp;Bars will keep in an airtight container at room temperature for up to a week.</p>
<h2>Servings</h2>
Makes approximately 4 dozen, 1 &frac12;- inch-square bars<hr />
<p>Adapted from Fine Cooking Magazine</p>
<p><em>You can find Whole Wheat Caramel Turtle Bars with Milled Flax Seed and other recipes from Hodgson Mill by <a href="http://www.hodgsonmill.com/OurRecipes/RecipeList.aspx">visiting the Recipes page</a>.</em></p>
<br />
</div>341Gluten Free Ham, Shallot, and Gruyere Flatbread Pizzahttp://www.hodgsonmill.com/OurCommunity/Blog/TabId/354/PostId/339/gluten_free_ham_shallot_and_gruyere_flatbread_pizza.aspxGluten Free,Main Dish,PizzaTue, 10 Dec 2013 16:15:00 GMT<p style="text-align: center;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/gluten_free_ham_shallot_and_gruyere_flatbread_pizza/01-Hodgson-Mill-Gluten-Free-Ham-Shallot-Gruyere-Pizza.jpg" /></p>
<p>My family always makes a huge ham for the family Christmas party, and then we eat leftover sliced ham on buttered bread for as long as it lasts. But this year, I&rsquo;m saving a little bit of ham from that humble, albeit delicious, fate to make this fantastic flatbread. The ham complements smoky gruyere cheese, crispy shallots and aromatic thyme leaves on a special crispy, chewy flatbread crust made with super-convenient <a target="_blank" href="http://www.hodgsonmillstore.com/en/mixes/gluten-free-pizza-crust-mix-71518-02115-001_group"><strong>Hodgson Mill Gluten Free Pizza Crust Mix</strong></a>.<br />
&nbsp;<br />
This was my first time using this mix, and frankly, I&rsquo;m impressed. It came together quickly, it only needed a short rise before baking, and most importantly, I could easily serve this to friends without telling them it was gluten free &ndash; and isn&rsquo;t that the most important test?&nbsp;</p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/gluten_free_ham_shallot_and_gruyere_flatbread_pizza/02-Hodgson-Mill-Gluten-Free-Ham-Shallot-Gruyere-Pizza.jpg" /></p>
<p>
&nbsp;<br />
I&rsquo;m still getting used to baking gluten free; the dough behaves differently than when using wheat-based flours and mixes. Eventually I&rsquo;ll jump into gluten-free baking from scratch, but for now, I&rsquo;m exploring Hodgson Mill's gluten free baking mixes that take the guesswork out of creating a delicious gluten free dish.</p>
<p><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/gluten_free_ham_shallot_and_gruyere_flatbread_pizza/03-Hodgson-Mill-Gluten-Free-Ham-Shallot-Gruyere-Pizza.jpg" />&nbsp;&nbsp;</p>
<p style="text-align: center;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/gluten_free_ham_shallot_and_gruyere_flatbread_pizza/04-Hodgson-Mill-Gluten-Free-Ham-Shallot-Gruyere-Pizza.jpg" /></p>
<p>
&nbsp;<br />
The <a target="_blank" href="http://www.hodgsonmillstore.com/en/mixes/gluten-free-pizza-crust-mix-71518-02115-001_group"><strong>Hodgson Mill Gluten Free Pizza Crust Mix</strong></a> comes with its own packet of fast-rise active dry yeast, and the first step is to proof the yeast in warm water. Then add oil and eggs, and beat until light and frothy. Then in goes the pizza crust mix. &nbsp;I hope you have a strong electric mixer, because this dough is going to be very thick and sticky.</p>
<p style="text-align: center;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/gluten_free_ham_shallot_and_gruyere_flatbread_pizza/06-Hodgson-Mill-Gluten-Free-Ham-Shallot-Gruyere-Pizza.jpg" /></p>
<p>
&nbsp;<br />
Divide the dough in half and place each half on a greased cookie sheet. Use LOTS of <a target="_blank" href="http://www.hodgsonmillstore.com/en/Baking-Aids/Pure-Corn-Starch/71518-09001-001_Group.aspx"><strong>Hodgson Mill Cornstarch*</strong></a>, because the dough is sticky.&nbsp;</p>
<p style="text-align: center;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/gluten_free_ham_shallot_and_gruyere_flatbread_pizza/07-Hodgson-Mill-Gluten-Free-Ham-Shallot-Gruyere-Pizza.jpg" /></p>
<p>Gently press the dough out to a large rectangle (or circle, if you want to use a pizza pan).&nbsp;You could also use a rolling pin if you want a nice smooth crust, but I decided a rustic flatbread with fingerprints in it was good enough for me.</p>
<p style="text-align: center;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/gluten_free_ham_shallot_and_gruyere_flatbread_pizza/08-Hodgson-Mill-Gluten-Free-Ham-Shallot-Gruyere-Pizza.jpg" /></p>
<p>
&nbsp;<br />
Let the dough rise 20 minutes covered in plastic wrap, and then bake for 10 minutes (the picture above is just after baking). It will dry out and crack slightly, but it&rsquo;s not cooked all the way through &ndash; it&rsquo;s just ready to top.</p>
<p style="text-align: center;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/gluten_free_ham_shallot_and_gruyere_flatbread_pizza/09-Hodgson-Mill-Gluten-Free-Ham-Shallot-Gruyere-Pizza.jpg" /></p>
<p>Mix up the shallots and thyme leaves with half the olive oil to protect them from burning in the oven.&nbsp;</p>
<p style="text-align: center;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/gluten_free_ham_shallot_and_gruyere_flatbread_pizza/10-Hodgson-Mill-Gluten-Free-Ham-Shallot-Gruyere-Pizza.jpg" /></p>
<p>
&nbsp;<br />
Brush the crusts with the rest of the olive oil, then spread the shallots, ham, and grated cheese evenly over the crusts.&nbsp;</p>
<p style="text-align: center;"><img alt="" style="font-family: Arial,Helvetica,sans-serif; font-size: 13px; font-style: normal; font-variant: normal; line-height: 18px;" src="http://www.hodgsonmill.com/Portals/7/HodgsonMills/Recipes/Photos/gluten_free_ham_shallot_and_gruyere_flatbread_pizza/12-Hodgson-Mill-Gluten-Free-Ham-Shallot-Gruyere-Pizza.jpg" /></p>
<p> <span style="background-color: #ffffff; text-align: start; letter-spacing: normal; color: #333333;">This is my bad cat, Jack, who is wondering if I&rsquo;m done with that ham yet, because he&rsquo;d like to sample it.</span>&nbsp;</p>
<p>Now that I've shooed him away, it&rsquo;s time to pop it back in the oven!</p>
<p style="text-align: center;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/gluten_free_ham_shallot_and_gruyere_flatbread_pizza/11-Hodgson-Mill-Gluten-Free-Ham-Shallot-Gruyere-Pizza.jpg" /></p>
<p>One final bake and the toppings will brown and become crisp, and the rich, smoky smells of ham and gruyere will fill your kitchen.&nbsp;</p>
<p style="text-align: center;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/gluten_free_ham_shallot_and_gruyere_flatbread_pizza/13-Hodgson-Mill-Gluten-Free-Ham-Shallot-Gruyere-Pizza.jpg" /></p>
<p>
Slice the flatbread while it&rsquo;s still hot, season with salt and pepper, and enjoy as soon as you can. &nbsp;&nbsp;&nbsp;You can serve the flatbread alone as an appetizer, or with a green salad for a light meal. &nbsp;(I for one could use something light and easy after eating so much at so many holiday parties.)</p>
<p>&nbsp;</p>
<h1>Gluten Free Ham, Shallot, and Gruyere Flatbread Pizza</h1>
<h2>Ingredients</h2>
<ul>
<li>1 1/4 cups warm water</li>
<li>1 box <strong><a target="_blank" href="http://www.hodgsonmillstore.com/en/mixes/gluten-free-pizza-crust-mix-71518-02115-001_group">Hodgson Mill Gluten Free Pizza Crust Mix</a>,</strong> with yeast packet</li>
<li>1/4 - 1/2 cup <strong><a target="_blank" href="http://www.hodgsonmillstore.com/en/Baking-Aids/Pure-Corn-Starch/71518-09001-001_Group.aspx">Hodgson Mill Cornstarch</a>,</strong> for handling dough</li>
<li>4 Tbsp. olive oil, divided</li>
<li>4 large shallots, sliced thin and separated into rings (about 1 cup)</li>
<li>2 Tbsp. fresh thyme, or 2 tsp. dried</li>
<li>6-8 oz. ham, thinly sliced (about 1/2 cup), or more/less to taste</li>
<li>1 cup gruyere cheese, grated (about 4 oz.)</li>
<li> sea salt to taste</li>
<li> black pepper to taste</li>
<li> shortening for pans</li>
</ul>
<h2>Instructions</h2>
<p>Prepare pizza pans with shortening. Prepare pizza dough according to directions on package, through step of placing half of dough on greased pan. &nbsp; Preheat oven to 425&deg; F. &nbsp;</p>
<div>
<p>
Coat hands with cornstarch, and use more as needed if dough sticks to hands. Gently press each piece of dough out until it is a uniform &frac14; - &frac12; inch thick, or about an 11 x 17 inch rectangle. You can also use a rolling pin if you prefer, with lots of cornstarch to prevent sticking.</p>
<p>
Cover each piece of dough with plastic wrap and let rise in a warm place 20 minutes. &nbsp;Meanwhile, prepare toppings. &nbsp;Mix sliced shallots and thyme leaves with 2 Tbsp. olive oil to prevent burning in oven.&nbsp;</p>
<p>Bake risen crusts 10 minutes. &nbsp;Remove from oven, brush with rest of olive oil, and top evenly with shallot-thyme-oil mixture, chopped ham, and grated cheese. Bake again 12-15 minutes, or until edges are lightly browned and crisp and cheese is melted and browned. &nbsp;Season with salt and pepper to taste; serve hot.</p>
<h2>Notes</h2>
<br />
<p>
Keeps 2-3 days tightly covered in refrigerator. For a slightly different taste, feel free to substitute a mixture of chopped red onion and minced garlic for shallots, and to substitute Swiss cheese for gruyere.</p>
<em>
</em>
<div><em>* Please note that while cornmeal does not contain gluten by nature, because ours is milled in a facility that also mills wheat flour, and therefore could contain trace amounts of wheat, we do not label it as gluten free.&nbsp; We apologize for any confusion this may cause.</em><br />
</div>
<h2>Servings</h2>
Makes 2 large flatbread pizzas. Serves 6-8 as an appetizer or 4-6 as a light main dish.<hr />
<p>Adapted from Real Simple </p>
<p><em>You can find Gluten Free Ham, Shallot, and Gruyere Flatbread Pizza and other recipes from Hodgson Mill by <a href="http://www.hodgsonmill.com/OurRecipes/RecipeList.aspx">visiting the Recipes page</a>.</em></p>
<br />
</div>339Gluten Free Chocolate Spice Cupcakes with Fluffy Vanilla Frostinghttp://www.hodgsonmill.com/OurCommunity/Blog/TabId/354/PostId/338/gluten_free_chocolate_spice_cupcakes_with_fluffy_vanilla_frosting.aspxCake,Cupcakes,Dessert,Gluten Free,HolidaysThu, 05 Dec 2013 14:00:00 GMT<p style="text-align: center;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/gluten_free_chocolate_spice_cupcakes_with_fluffy_vanilla_frosting/01-Hodgson-Mill-gluten-free-chocolate-spice-cupcake-fluffy-vanilla-frosting.jpg.jpg" /></p>
<p>If you&rsquo;re looking for inspiration to get started with your holiday gluten free baking, look no further. &nbsp;These <strong>Gluten Free Chocolate Spice Cupcakes with Fluffy Vanilla Frosting</strong> are fantastic. &nbsp;In fact, they taste so good that my family and friends who sampled them, didn&rsquo;t even know they were gluten free until I told them. &nbsp;That isn&rsquo;t something you can always say about gluten free baked goods. &nbsp;</p>
<p style="text-align: center;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/gluten_free_chocolate_spice_cupcakes_with_fluffy_vanilla_frosting/02-Hodgson-Mill-gluten-free-chocolate-spice-cupcake-fluffy-vanilla-frosting.jpg.jpg" /></p>
<br />
This recipe begins with a box of <strong> <a href="http://www.hodgsonmillstore.com/en/Gluten-Free/Gluten-Free-Yellow-Cake-Mix/71518-02130-001_Group.aspx" target="_blank"><strong>Hodgson Mill Gluten Free Yellow Cake Mix</strong></a> </strong> that gets enhanced with cocoa powder, molasses and spices to become moist, chocolaty cupcakes that taste delicious on their own and even better with &nbsp;fluffy vanilla frosting on top. &nbsp;
<p>Gluten free baking isn&rsquo;t easy. &nbsp;It&rsquo;s actually pretty tricky to get the right combination of ingredients to mimic the missing gluten in baked goods. &nbsp;Hodgson Mill takes a lot of the guesswork out of gluten free baking by having ready-to-go gluten free mixes available. &nbsp;I knew that by using <strong>Hodgson Mill Gluten Free Yellow Cake Mix</strong> as the basis for this recipe that I would end up with a great finished product, and these cupcakes are pretty amazing. &nbsp;</p>
<p style="text-align: center;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/gluten_free_chocolate_spice_cupcakes_with_fluffy_vanilla_frosting/03-Hodgson-Mill-gluten-free-chocolate-spice-cupcake-fluffy-vanilla-frosting.jpg.jpg" /></p>
<p style="text-align: center;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/gluten_free_chocolate_spice_cupcakes_with_fluffy_vanilla_frosting/04-Hodgson-Mill-gluten-free-chocolate-spice-cupcake-fluffy-vanilla-frosting.jpg.jpg" /></p>
<p>&nbsp;</p>
<div style="text-align: center;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/gluten_free_chocolate_spice_cupcakes_with_fluffy_vanilla_frosting/05-Hodgson-Mill-gluten-free-chocolate-spice-cupcake-fluffy-vanilla-frosting.jpg.jpg" /></div>
<br />
Start off by whisking the cake mix, cocoa, ginger, cinnamon and nutmeg in a large mixing bowl. &nbsp;Then add the butter and mix with an electric mixer until the butter resembles small pea-sized pieces among the dry ingredients. &nbsp;Add the eggs, buttermilk, orange zest, orange juice and molasses next, beating slowly at first and then increasing the mixer speed to medium and mixing until the batter is smooth, about 2 minutes. &nbsp;Next, fold in the mini chocolate chips. Easy peasy.&nbsp;<br />
<div style="text-align: center;">&nbsp;<img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/gluten_free_chocolate_spice_cupcakes_with_fluffy_vanilla_frosting/06-Hodgson-Mill-gluten-free-chocolate-spice-cupcake-fluffy-vanilla-frosting.jpg.jpg" /></div>
&nbsp;Line two 12-cup muffin pans with paper liners and divide the batter evenly into both pans, filling each cup &frac12; to 2/3 of the way full. &nbsp;Don&rsquo;t be tempted to overfill your cups or you&rsquo;ll end up with mutant looking cupcakes because the batter will overflow all over the top of the muffin pans as the cupcakes bake. &nbsp;It&rsquo;s not a pretty sight. &nbsp;Let my experience be your guide.&nbsp;<br />
<br />
Bake the cupcakes in a 350&deg;F oven for 15 minutes or until a toothpick comes out clean when inserted into the middle of a cupcake. &nbsp;<br />
&nbsp;<br />
<div style="text-align: center;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/gluten_free_chocolate_spice_cupcakes_with_fluffy_vanilla_frosting/07-Hodgson-Mill-gluten-free-chocolate-spice-cupcake-fluffy-vanilla-frosting.jpg.jpg" /></div>
<p>&nbsp;</p>
<p>Transfer the baked cupcakes to a wire rack to cool.&nbsp;</p>
<p>&nbsp;Aren&rsquo;t they lovely? &nbsp;Perfect gluten free cupcakes. &nbsp;Yes!</p>
<p style="text-align: center;">&nbsp;<img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/gluten_free_chocolate_spice_cupcakes_with_fluffy_vanilla_frosting/08-Hodgson-Mill-gluten-free-chocolate-spice-cupcake-fluffy-vanilla-frosting.jpg.jpg" /></p>
<p style="text-align: center;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/gluten_free_chocolate_spice_cupcakes_with_fluffy_vanilla_frosting/09-Hodgson-Mill-gluten-free-chocolate-spice-cupcake-fluffy-vanilla-frosting.jpg.jpg" /></p>
<p>While the cupcakes are cooling, make the vanilla frosting by beating the butter in a medium-sized bowl until it&rsquo;s light and fluffy. &nbsp;Then add in the cream, powdered sugar, vanilla and pinch of salt and beat until smooth and creamy, about 3-5 minutes. &nbsp;<br />
&nbsp;</p>
<p style="text-align: center;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/gluten_free_chocolate_spice_cupcakes_with_fluffy_vanilla_frosting/10-Hodgson-Mill-gluten-free-chocolate-spice-cupcake-fluffy-vanilla-frosting.jpg.jpg" /></p>
<p>When the cupcakes are completely cool, cover them generously with the vanilla frosting, either with a pastry bag and tip or simply slather the frosting on with a butter knife. &nbsp;If you&rsquo;re not interested in frosting the cupcakes, a dusting of powdered sugar would also be quite nice. &nbsp;Use holiday sprinkles if desired.&nbsp;<br />
These cupcakes taste best the day they&rsquo;re made but can be stored in an airtight container for up to three days. &nbsp;</p>
<p style="text-align: center;"><img alt="" src="/Portals/7/HodgsonMills/Recipes/Photos/gluten_free_chocolate_spice_cupcakes_with_fluffy_vanilla_frosting/11-Hodgson-Mill-gluten-free-chocolate-spice-cupcake-fluffy-vanilla-frosting.jpg.jpg" /></p>
<p>Being a novice gluten free baker, it truly tickles me to have a baked good like these<strong> Gluten Free Chocolate Spice Cupcakes with Fluffy Vanilla Frosting</strong> turn out so well. &nbsp;The cupcakes are lightly chocolaty from the cocoa powder and mini chocolate chips, and have just the right amount of spice from the ginger, cinnamon, and nutmeg. &nbsp;The orange flavor is subtle, but definitely evident in each bite and the molasses gives these cupcakes a slight nudge toward tasting like gingerbread. &nbsp; Topping each chocolate spice cupcake with fluffy vanilla frosting makes them even more delicious and helps transform them into a special treat for the holidays - particularly with the addition of sprinkles. &nbsp;</p>
<p>Whether you&rsquo;re new to gluten free baking or not, Hodgson Mill gluten free baking mixes are the way to go when it comes to fool-proof gluten free baked goods. &nbsp;These <strong>Gluten Free Chocolate Spice Cupcakes with Fluffy Vanilla Frosting</strong> are a perfect example of how Hodgson Mill can help you produce exemplary gluten free baked goods. &nbsp;Pick up a box of <a href="http://www.hodgsonmillstore.com/en/Gluten-Free/Gluten-Free-Yellow-Cake-Mix/71518-02130-001_Group.aspx" target="_blank"><strong>Hodgson Mill Gluten Free Yellow Cake Mix</strong></a> and get baking! &nbsp;Enjoy!</p>
<h1>Gluten Free Chocolate Spice Cupcakes with Fluffy Vanilla Frosting</h1>
<br />
<h2>Ingredients</h2>
<ul>
<li>1 box <a href="http://www.hodgsonmillstore.com/en/Gluten-Free/Gluten-Free-Yellow-Cake-Mix/71518-02130-001_Group.aspx" target="_blank"><strong>Hodgson Mill Gluten Free Yellow Cake Mix</strong></a></li>
<li>1/4 cup Dutch process&nbsp;unsweetened&nbsp;cocoa powder&nbsp;</li>
<li>1/2 tsp. ground ginger</li>
<li>3/4 tsp. ground cinnamon</li>
<li>1/4 tsp. ground nutmeg</li>
<li>1/2 cup unsalted butter, softened</li>
<li>3 eggs, room temperature</li>
<li>1 1/4 cup buttermilk, room temperature</li>
<li>2 tsp. orange zest, grated</li>
<li>2 Tbsp. fresh orange juice</li>
<li>3 Tbsp. mild flavored molasses</li>
<li>1/3 cup mini chocolate chips</li>
<li>1 1/2 cups unsalted butter, softened</li>
<li>2 Tbsp. heavy whipping cream</li>
<li>5 cups powdered sugar</li>
<li>2 tsp. vanilla extract</li>
<li>1 pinch salt</li>
</ul>
<h2>Instructions</h2>
<p>In a large mixing bowl, whisking the cake mix, cocoa, ginger, cinnamon and nutmeg together until well combined.&nbsp; Add 1/2 cup softened butter and mix with an electric mixer until the butter resembles small pea-sized pieces among the dry ingredients.&nbsp; Add the eggs, buttermilk, orange zest, orange juice and molasses next, beating slowly at first and then increasing mixer speed to medium and mixing until the batter is smooth, about 2 minutes.&nbsp; Fold in the mini chocolate chips. Line two 12-cup muffin pans with paper cupcake cups and divide the batter evenly into both pans filling each cup &frac12; to 2/3 of the way full. Do not overfill.&nbsp; Bake the cupcakes in a 350&deg;F oven for 15 minutes or until a toothpick comes out clean when inserted into the middle of a cupcake.&nbsp; Transfer baked cupcakes to a wire rack to cool completely.&nbsp;</p>
<p>While cupcakes are cooling, make vanilla frosting by beating 1 1/2 cups softened butter in a medium sized bowl until light and fluffy.&nbsp; Add in cream, powdered sugar, vanilla and a pinch of salt and beat until smooth and creamy, about 3-5 minutes.&nbsp; </p>
<p>When cupcakes are cool, cover them generously with vanilla frosting, either with a pastry bag and tip or with a butter knife.&nbsp; Use holiday sprinkles if desired. </p>
<p>Cupcakes are best eaten the day they are made, but will keep covered in an airtight container for up to 3 days.&nbsp; </p>
<p>Original recipe by Holly</p>
<h2>Servings</h2>
Makes approximately 24 cupcakes<hr />
<p><em>You can find Gluten Free Chocolate Spice Cupcakes with Fluffy Vanilla Frosting and other recipes from Hodgson Mill by <a href="http://www.hodgsonmill.com/OurRecipes/RecipeList.aspx">visiting the Recipes page</a>.</em></p>338